Signature Boston Clam Chowder

11904

3 x 1.81 kg (4lb) tub

A rich, thick chowder loaded with potatoes, clams, celery, onions and real cream.

Easy to prepare: 1:1 Reconstitution with water (or milk for seafood chowders).
Our split pack tray results in quicker preparation time as it allows you to make half batches.
Our soups start with stocks, seasoning and other ingredients simmered to perfection. Vegetables are added last and therefore are cooked for the first time when you prepare the soup in your kitchen.

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Nutrition Facts

Per 100 g

Calories 87.6

Total Fat 3.1 g 0%

Saturated Fat 0.8 g 0%

+ Trans Fat 0 g

Cholesterol 5.8 mg 0%

Sodium 651.6 mg 0%

Total Carbohydrate 12.1 g 0%

Sugars 0.6 g 0%

Dietary Fibre 0.8 g 0%

Protein 3.2 g 0%

Potassium 200.3 mg 0%

Calcium 16.3 mg 0%

Iron 0.6 mg 0%

Vitamin A 0 μg 0%

Vitamin C 0 mg 0%

*5% or less is a little. 15% or more is a lot.

Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.

Low in Saturated Fat

Source of Potassium

Clam broth (water, clam stock), Rehydrated potatoes (contains sodium phosphate), Seasoned clams (clams, water, modified corn starch, sodium phosphate), Celery, Onions, Modified corn starch, Soybean and/or canola oil, Cream (milk), Salt, Wheat flour, Potato flakes (potatoes, mono- and diglycerides, sodium phosphate, citric acid), Soy protein concentrate, Dried parsley, Flavour (cod, tuna), Yeast extract.

Remove plastic film
Place 1 tray (2 blocks) of soup in pot.
Add one full tray (1.9 L or 8 cups) milk and cover.
Heat to boiling (min. 80°C / 180°F), stirring occasionally. Reduce heat (70°C / 160°F) and cover. Stir periodically.

Garnish with cooked, crumbled bacon and diced bell peppers. Signaturize the soup in your operation by using an alternate name like Beantown Clam Chowder, Down East Clam Chowder or Wicked Awesome Chowda.