New England Clam Chowder Histamine Information

New England Clam Chowder is primarily made up of clams, potatoes, onions, and cream. All of these ingredients are not typically known to contain high levels of histamine or induce histamine release. Clams, the main ingredient, are known as mollusks and fall under the category of seafood. Seafood, especially shellfish, can be problematic for people who have histamine intolerance, but mainly if they are wrongly prepared or stored. They can accumulate bacteria and histamine if not stored properly. However, fresh clams are typically low in histamine (1). Potatoes and onions, two other ingredients, are not listed amongst common histamine-containing foods, or foods that trigger histamine release or inhibit its breakdown. The same applies to cream, which does not show a significant effect on histamine levels, unlike aged cheeses or fermented dairy products (2). It should be noted though, cream-based soups like New England Clam Chowder can also use additives that might act as histamine liberators. This would depend on the exact brand or recipe used. In conclusion, based on the typical ingredients used in New England Clam Chowder, it seems it would not strongly affect the histamine level in the body unless someone has a specific allergy towards clams or if non-fresh clams are used. Moreover, the product's impact would also depend on the presence of any additives, potential substitutes or specific preparation practices, as these can be histamine liberators or can delay the breakdown of histamine. This data should be used as a general guide, and individual reactions can vary based on exact ingredient sourcing, any additions to the recipe, and personal sensitivities. References: 1. Histamine fish poisoning revisited. Hungerford JM - http://www.sciencedirect.com/science/article/pii/S1043661809000413 2. Evaluation of biogenic amines and microbial counts throughout the manufacture and shelf life of a spreadable processed cheese analogue. M. Linares et al - https://link.springer.com/article/10.1007/s11274-010-0605-0.