Turn Campbell’s® Vegetarian Vegetable Soup into a classic Manhattan clam chowder with the addition of baby clams and diced cooked potatoes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Vegetarian Vegetable Soup
|Water||2 L||64 oz|
|Canned Baby Clams||600 g||20 oz|
|Potatoes, cooked and diced||960 g||32 oz|
|Canned Diced Tomatoes||570 mL||19 fl oz|
|Dried Thyme, crumbled||10 mL||2 tsp|
|Salt and Pepper|
|1. Combine frozen soup with water.|
|2. Add all other ingredients.|
|3. Bring to a boil then reduce heat to simmer for 30 miniutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if required.|