Nutrition Facts
Ingredients
CLAM BROTH (WATER, CLAM STOCK), REHYDRATED POTATOES (CONTAIN SODIUM PHOSPHATE),SEASONED CLAMS (CLAMS, WATER, MODIFIED CORN STARCH,SODIUM PHOSPHATE), CELERY, POLLOCK WITH BROTH, WHEAT FLOUR, SOYBEAN AND/OR CANOLA OIL, MODIFIED CORN STARCH, ONIONS, SALT, POTATO FLAKES (CONTAINMONO- AND DIGLYCERIDES, SODIUM PHOSPHATE, CITRIC ACID), YEAST EXTRACT (BARLEY), BUTTER (MILK), SOY PROTEIN CONCENTRATE, DRIED PARSLEY, POTATO FLOUR, SPICE EXTRACTS, WHEY POWDER, ONION POWDER, GARLIC POWDER, SPICES,FLAVOUR (COD).
Made with clams and potatoes, garnished with celery in a pearl white cream sauce.
Features And Benefits
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.
Calorie Calculator
| = |
Calculate calories right here! |
Preparation
Cooking Directions Remove plastic film 1) Place 1 tray (2 blocks) of soup in pot. 2) Add one full tray (1.9 L or 8 cups) milk and cover. 3) Heat to boiling (min. 80C/ 180F), stirring occasionally. Reduce heat (70C/ 160F) and cover. Stir periodically.
Handling
Do not re-freeze. Do not use if film is torn or missing.
Storage
Shelf Life: 21 months
Storage Temperature: -18C
Serving Ideas
Marry with Campbell's® Creole Style Chicken Gumbo for Creole Clam Bake. •Create a signature Rustic North Atlantic Clam Chowder by adding sauteed mushrooms and cooked barley. •Prepare a Bistro Corn and Clam Chowder, add 1 lb frozen corn kernels (thawed), 1/2 lb. diced fresh bell peppers and 1 cup cooked chopped bacon, top with herbed croutons. •Serve up a Catch of the Day Combo, pairing the soup with a golden fried cod fillet served on a whole grain roll spread with horseradish mayonnaise and topped with crispy fresh greens.
More
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.
Packaging Details
(L x W x H)
Other Information
For more information on our products, contact your distributor or call 1-800-461-7687..
Supporting Materials
To find out more about our merchandising and point of sale options, contact your Campbell's representative or call (800) 461-SOUP (7687) and ask about how your operation can benefit from our support.
