Classic Boston Clam Chowder/Milk Add
Potatoes, Pollock, clams and celery in a creamy, seasoned fish stock. A wonderful, rich chowder from a traditional recipe.
Ingredients
Water, Potatoes, Clams, Seasonings (modified corn starch, salt, bleached wheat flour [enriched with niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid], onion, autolyzed yeast extract, spice, soy lecithin, disodium inosinate and disodium guanylate, garlic, parsley, annatto and turmeric extract [for color]), Margarine (liquid and partially hydrogenated soybean oil, water, salt, whey solids, soy lecithin, mono and diglycerides, sodium benzoate [to preserve freshness], natural and artificial flavor, beta carotene, vitamin A palmitate), Pollack, Celery and Natural and Artificial Flavor.
Allergens
CONTAINS: CLAMS, MILK, POLLACK, SOY, WHEAT
Nutritional Information
Nutrition Facts |
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| Serving Size: 4.5 oz. (126g, about 1/14th bag) concentrate (makes about 1 cup prepared). | |||||||||||||||||||||||||||||||||||||||
| Servings Per Container: 64 oz Package: About 14 |
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| Amount Per Serving | |||||||||||||||||||||||||||||||||||||||
| Calories: 130 Calories From Fat: 50 | |||||||||||||||||||||||||||||||||||||||
| % Daily Value* | |||||||||||||||||||||||||||||||||||||||
| Total Fat 6.0g | 9% | ||||||||||||||||||||||||||||||||||||||
| Saturated Fat 1.5g | 7% | ||||||||||||||||||||||||||||||||||||||
| Trans Fat 0.0g | |||||||||||||||||||||||||||||||||||||||
| Cholesterol 10.00mg | 3% | ||||||||||||||||||||||||||||||||||||||
| Sodium 990mg | 41% | ||||||||||||||||||||||||||||||||||||||
| Total Carbohydrates 15g | 5% | ||||||||||||||||||||||||||||||||||||||
| Dietary Fiber 2.00g | 7% | ||||||||||||||||||||||||||||||||||||||
| Sugars 0.00g | |||||||||||||||||||||||||||||||||||||||
| Protein 6.00g | |||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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Preparation
FOR FOOD SAFETY AND QUALITY FOLLOW COOKING DIRECTIONS.
PREPARATION: Keep bag frozen until ready to use. Open bag and place frozen contents in a soup kettle, stock pot, or double boiler. Add 2 quarts milk and cook to 180° F (82° C) (check the temperature with a thermometer), stir occasionally. Reduce heat, cover and hold at 160° F (71° C) for 10-20 minutes with the lid slightly cracked.
PREPARACIÓN: Mantenga la bolsa congelada hasta el momento de usarla. Abra la bolsa y coloque el contenido congelado en una marmita, cacerola u olla doble. Agregue 2 cuartos de galón de leche caliente del surtidor o del grifo y cocine a 180° F (82° C) (controle la temperatura con un termómetro). Revuelva de vez en cuando. Reduzca la temperatura, cubra y mantenga la preparación a 160° F (71° C) durante 10-20 minutos,con la tapadera ligeramente abierta.
Storage
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator until ready to use.
Pack
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 27440 | 64 oz | 4 | 20 | 7 | 140 | 17.5 | 16.0 | 0.4 | 12 ⅞ | 6 ⅞ | 7 ¾ |
| Yield | Reconstituted ounces per bag: | Reconstituted ounces per case: | |||||||||
Recipes
Serving Suggestions