Clam chowder is a brand builder. It is also a margin leak if yield and dairy are not controlled.
This guide shows how to price chowder by the bowl, set bread bowl upcharges, and keep seafood costs honest.
Quick Summary
- Cost by bowl size, not by batch
- Clam yield and drain weight drive the true cost
- Dairy ounces must be fixed
- Bread bowls need their own price tier
- Takeout packaging adds real cost
Why Chowder Loses Margin
- Clam yield ignored after draining
- Cream and butter added by feel
- Bread bowls priced too low
- Large cups filled past target weight
Core Cost Formula
Chowder cost = Clams + Dairy + Stock + Veg + Butter + Packaging
Target price = Chowder cost ÷ Target food cost %Portion Standards (Example)
- Cup: 8 oz / Bowl: 12 oz
- Clams: fixed oz per bowl
- Cream: fixed oz per batch
- Butter: fixed oz per batch
- Bread bowl: priced as an add-on
Market Check (BLS)
Food-away-from-home prices continue to move in the BLS CPI. Review chowder pricing when dairy or seafood costs shift.
Source: BLS Consumer Price Index
Checklist
- Clam drain weight logged
- Bowl size standardized
- Dairy ounces fixed per batch
- Bread bowl priced separately
- Packaging included
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
- US Seafood Boil Cost Guide
- US Lobster Roll Cost Guide
- US Soup + Salad + Sandwich Pricing Guide
- US Catering Platter Pricing Guide
KitchenCost tracks chowder recipes, yields, and bowl sizes in one place.