Some soup recipes have become nationwide favorites and we’re not surprised this chowder is one of them. An abundance of tender ocean clam, pollock, potato, onion and celery get incredible flavor when mixed with bits of bacon in a yummy, creamy base. Our most popular chowder.
Seasonings (nonfat milk, modified corn starch, partially hydrogenated coconut and soybean oils, maltodextrin, corn syrup solids, salt, bacon fat, potatoes, autolyzed yeast extract, sodium caseinate, hydrolyzed soy and corn protein, fish powder [cod, oyster], dextrose, xanthan gum, mono and diglycerides, sugar, dipotassium phosphate, whey, disodium phosphate. natural flavors [butter, dairy, soy sauce {soybeans, wheat, salt}, spice], onion, soy lecithin, parsley, disodium inosinate and disodium guanylate, cultured buttermilk, spice, annatto), Water, Potatoes, Onions, Clams and Clam Juice (with water, salt, modified food starch, sodium tripolyphosphate and calcium disodium EDTA), Celery, Pollack, Artificial and Natural Flavor, Bacon (cured with water, salt, sugar and/or brown sugar, sodium phosphates, sodium erythorbate, sodium nitrite [may contain smoke flavor, honey, dextrose, and flavorings]).
CONTAINS: CLAMS, COD, MILK, OYSTERS, POLLACK, SOY, WHEAT
Low-fat, No added MSG
Nutrition Facts |
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| Serving Size: 4 oz. (112g, about 1/13th bag) concentrate (makes about 1 cup prepared). | ||||||
| Servings Per Container: 52 oz Package: About 13 |
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| Amount Per Serving | ||||||
| Calories: 170 Calories From Fat: 25 | ||||||
| % Daily Value* | ||||||
| Total Fat 3.0g | 4% | |||||
| Saturated Fat 2.0g | 10% | |||||
| Trans Fat 0.0g | ||||||
| Cholesterol 25.00mg | 9% | |||||
| Sodium 1,060mg | 44% | |||||
| Total Carbohydrates 28g | 9% | |||||
| Dietary Fiber 2.00g | 8% | |||||
| Sugars 5.00g | ||||||
| Protein 7.00g | ||||||
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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 hot urn or tap water and cook to 170-180° F (77-82° C) (check the temperature with a thermometer), stir occasionally. Reduce heat, cover and hold at 150-160° F (66-71° C) for 30 minutes.
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 agua caliente del surtidor o del grifo y cocine a 170-180° F (77-82° C) (controle la temperatura con un termómetro). Revuelva de vez en cuando. Reduzca la temperatura, cubra y mantenga la preparación a 150-160° F (66-71° C) durante 30 minutos.
Store at or below 0ºF (-18°F) or store in freezer compartment of the refrigerator until ready to use.
| Catalog# | Pack Size | Case Count | Pallet Tie | Pallet High | Total Pallet | Gross Wt. | Net Wt. | Volume | Length | Width | Height |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 27403 | 52 oz | 4 | 20 | 7 | 140 | 14.0 | 13.0 | 0.37 | 12 ⅞ | 6 ⅞ | 7 ¼ |
GOURMET CLAM CHOWDER
Prepare one bag of SOUP SUPREME New England Clam Chowder. Add: 3 cups sliced sautéed leeks; 3 Tbsp. fresh thyme; 3 Tbsp. vermouth. Heat through.
SOUTHWESTERN CLAM CHOWDER
Prepare one bag SOUP SUPREME New England Clam Chowder. Add: 2¾ cups canned diced green chilies; 1½ tsp. ground cumin; 1½ tsp. Tabasco sauce. Heat through.
SCANDINAVIAN CLAM CHOWDER
Prepare one bag SOUP SUPREME New England Clam Chowder. Add: 1½ tsp. cream sherry; 2¼ tsp. dill weed; ½ tsp. ground nutmeg. Heat through.
SEAFOOD CHOWDER
Prepare one bag SOUP SUPREME New England Clam Chowder. Add: 2¼ fresh thyme; 1¼ ground bay leaf; 3 cups cooked shrimp. Heat through.
PROVINCIAL CLAM CHOWDER
Prepare one bag SOUP SUPREME New England Clam Chowder. Add: 3 cups canned diced tomatoes; 3 Tbsp. finely chopped fresh basil. Heat through.
GARNISHES
● Cluster chopped chives and carrot curls in the center of the soup
● Sprinkle crumbled bacon and chopped parsley over soup
● For a seafood medley or heartier serving, add a grilled prawn and/or steamed crab leg and a nice feathery sprig of dill or fennel
● Add chopped fresh parsley and whole clams during the last minute of cooking, ladle and serve with 3 large clams in the center
● Serve with triangle toast points brushed with garlic-lemon oil and a sprig of parsley