SIGNATURE NORTH ATLANTIC CLAM CHOWDER

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.

Do not re-freeze. Do not use if film is torn or missing.

Shelf Life: 21 months
Storage Temperature: -18  °C

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.

For more information on our products, contact your distributor or call 1-800-879-7687.

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.