Eating Clam Chowder During Pregnancy

Eating Clam Chowder During Pregnancy
Consuming clams while pregnant is safe. Pregnant women may safely ingest clams as long as they are sufficiently cooked. Consume clams that are raw or undercooked at all costs. Pregnant women may have pasteurized milk and cream, as well as clams, in chowder. Here, we will focus on the widely popular clam chowder and whether it is safe to be consumed during pregnancy.

What Is Clam Chowder?

Clam chowder is a famous soup that is easy to make at home with a few simple ingredients. Chowders come in various flavors, but clam chowder is the most popular. The soup may include clams, vegetables, shallots, and meat, depending on your preferences. The fundamental difference between the two is the broth: some like a thick, creamy soup produced with milk; others prefer a red broth made with tomatoes; while yet others prefer a translucent broth created with clam juice. Whatever your origins, everyone feels their clam chowder is the greatest. 

Can Pregnant Women Eat Clam Chowder?

Pregnant women may safely eat clams by cooking clam chowder while pregnant. Eating raw clams is never a good idea, especially if you wonder, “is clam chowder safe during pregnancy?”

  • Vibrio vulnificus, an ocean-dwelling bacterium that may cause food poisoning in humans and other animals, is a bacteria present in raw clams.
  • As far as appearance, taste, and smell go, bacterially infected clams (and oysters) are no different from their uninfected counterparts.
  • Pregnant women should avoid eating any raw shellfish because of the risk of food poisoning.
  • Heating destroys the bulk of germs, which is in their favor. As previously said, cooked clams are far safer than raw ones. Depending on the method used, it changes what it means to be ‘cooked.’

Precautions to Take While Eating Clam Chowder During Pregnancy 

Soup with clams or grilled flounder filets is an excellent choice. Take the following precautions:

1. Stop Eating Raw Meat 

Fish and shellfish that are raw or undercooked are more susceptible to parasites and microbial contamination. They may spread listeriosis, toxoplasmosis, and salmonella when consumed. The immune system is compromised during pregnancy, reducing its capacity to defend itself against foodborne infections. Your infant’s immune system is not fully developed. Uncooked or raw fish might result in congenital disabilities or miscarriages.

2. Avoid Any Mercurous Seafood 

Mercury levels in most fish are high enough to harm your infant’s growing neurological system. The FDA advises against eating these items.

  • Tilefish, king mackerel, shark, and marlin
  • Consume mercury-free fish, such as tilapia and catfish (like shrimp)

The FDA offers canned light tuna for less mercury than albacore (white) tuna. However, limit yourself to six ounces of canned tuna each week. Mercury builds in the bloodstream over time, so use caution while pregnant. Pregnant women who suspect they have been exposed to mercury should see their physician immediately.

3. Accept Difference 

Mercury is a naturally occurring element present in the majority of shellfish. Consuming a variety of fish and shellfish, on the other hand, may assist in limiting mercury consumption. Pregnant women are deemed safe to consume up to 12 ounces of fish each week. Bear in mind that the usual serving size for fish is 3–6 ounces.

4. Pick Your Battles 

When prepared correctly, seafood is safe to eat during pregnancy. As a result, use caution in making your selections. Uncooked or raw fish might be hazardous to your health. Cooking destroys the majority of parasites and bacteria. Thus, maintain a hot supper. To guarantee correct cooking, use a food thermometer. Return lukewarm restaurant meals. Avoid making your meal near or on raw fish or meat whether you’re cooking, eating out, or ordering delivery. This minimizes the possibility of parasites or pathogens being embedded in your food.

5. Handle Cautiously 

Food safety is equally dependent on food handling, preparation, and storage. The following are some suggestions for enhancing the safety and lifespan of your seafood:

  • Wash all cutting boards, knives, and food prep surfaces thoroughly with hot soapy water after handling raw fish.
  • Knives and chopping boards designed for raw fish are required.
  • Store leftovers and perishables in airtight containers at 40°F (4°C) or 0°F (-17°C).
  • Food that has been left out at room temperature for more than two hours should be discarded.
  • Discard perishable, precooked, or leftover food after four days.
  • Before and after handling food, you must clean your hands thoroughly.

How to Include Clams in Your Pregnancy Diet? 

Clam chowder is a lot easier to make than you would think. You’ll be shocked at how creamy, and savory homemade clam chowder is. If you have a few pantry ingredients on hand, you can include cooked clams while pregnant in your diet.

1. Easy Clam Chowder

Ingredients:

  • Four shredded bacon
  • Two tbsp unsalted butter
  • One diced onions
  • Two clams chopped, fluid conserved
  • One tsp finely chopped cilantro
  • Ground pepper, to taste.
  • One cup milk
  • Three teaspoons all-purpose flour
  • Two russet potatoes diced

Instructions:

  • In a sizeable Slow cooker over medium heat, fry the bacon for approximately six minutes. 
  • Coat a platter with a paper towel after cooking.
  • Melt the butter. Cook for 2–3 minutes until the onions are transparent.
  • Slightly toast the flour. Two minutes later, add the milk, clam juice, and parsley leaves to the soup, whisking constantly.
  • Add the cubed potatoes and simmer for 12-15 minutes until cooked.
  • Sauté the clam for two min. Then add season to taste.
  • Serve hot with pork and cilantro if desired.

2. New-England Clam Chowder 

Ingredients:

  • Four dozen cherrystone clams have been cleaned
  • Sliced half-inch thick, two cups of low-sodium chicken broth bacon
  • Salt and kosher pepper dill have been added to the mixture, along with two onions and three carrots.
  • One-fourth tsp cayenne powder.
  • One cup all-purpose flour
  • An ounce and a half of medium red potatoes diced
  • Two ears of maize, the kernels removed
  • Seasoning: one tbsp of Old Bay
  • Chopped one tbsp Worcestershire one cup semisweet parsley
  • Tabasco pepper, freshly crushed to a fine powder

Instructions:

  • Using an eight-quart saucepan, add the clams and four cups of water. 
  • Bring to a simmer, cover, and cook for four minutes until the clams open. 
  • Remove any clams that don’t open and place them in a large bowl of ice
  • Measure out 5 1/2 cups of the clam juice by straining it into a big cup. 
  • Make a total of 7 1/2 cups of chicken broth from scratch. 
  • Remove the clams from their shells and cut them into smaller pieces.
  • The soup pot should be cleaned and heated. Stir often for 12 minutes, until crispy.
  • Contains two tsp of salt, pepper, and bay leaves—Cook for ten minutes, or until the vegetables are soft. 
  • Add the potatoes, corn, and Old Bay and boil for 15 minutes until the potatoes are done. 
  • Tabasco, Worcestershire, and parsley. Stir in the clams and turn off the heat, if necessary. 
  • Salt and pepper to taste after removing the bay leaf. It’s best to serve it in a dish.

3. Five Star Clam Chowder Recipe 

Ingredients:

  • Two eggs, one tbsp. bacon, chopped (chops easier frozen)
  • Chopped up a white onion
  • A pound and a half of broccoli (about three stalks)
  • Grated carrots make up one cup.
  • A single tsp. of the herb
  • One-tablespoon basil oregano (1/2 a giant clam can get from Costco for this)
  • Two quarts of cream
  • Diced potato, 134 tsp salt, and two c. (2 meds)
  • Five tsp of Tabasco pepper sauce
  • The Worcestershire sauce is one tablespoon.
  • One cup iced tea with One cup of flour

Instructions:

  • In an eight-quart pot, melt the butter and sauté the bacon and spices until the bacon is cooked but not browned.
  • Toast bread in a pan with olive oil and a sprinkling of salt.
  • Potatoes, clam broth, white pepper, and Worcestershire sauce
  • Cook for 13 minutes to soften the potatoes and mix the flavors.
  • Creamy sauce made with clams and carrots Boiled.
  • Add flour, one tsp of salt, and cold water to a jar and mix carefully to keep the mixture moving. You should add just enough to get the required consistency.

Is clam chowder safe to consume during pregnancy? Affirmative, there is a resounding yes to this question. Consequently, you can relax and enjoy your baked clams while pregnant guilt-free. While pregnant ladies who want seafood may consume clams, physicians advise against eating raw or undercooked clams to stay safe from parasites and bacteria. Likewise, the Food and Drug Administration (FDA) recommends limiting your intake of clams since seafood is known to contain mercury.

Also Read:

Eating Crab while Pregnant
Eating Mussels in Pregnancy
Consuming Prawns during Pregnancy

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Ruchelle has a vast experience working with clients in hospitality, health and wellness, entertainment, real estate, and retail. She aims to utilise her learnings to deliver quality content which will in turn help drive sales and customer engagement.