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Creamy Clam Lasagna

Made With:

Soups

Signature Boston Clam Chowder

A rich, thick chowder loaded with potatoes, clams, celery, onions and real cream.

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Tip

Serving: Cover and bake in 350°F (180°C) for 1 hour. Uncover and bake for about 30 minutes or until bubbling and top is golden. Sprinkle with 1 tsp (5 mL) parsley before serving.

Total Time

150 min.

Serving & Size

1/6 full hotel pan

Yields

Lasagna noodles are layered with mozzarella and Emmental cheese, as well as a thick and creamy clam sauce accented with fresh herbs and double-smoked bacon.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
double-smoked bacon, chopped 2 lb 908  g
Campbell’s® Signature Condensed Boston Clam Chowder 1 tub (4 lb) tub (1.81 kg)
all-purpose flour 1 cup 125  mL
milk 6 cups L
corn kernels 2 cups 500  mL
chopped parsley 1 cup 330  mL
chopped chives 2 cup 150  mL
chopped dill 1 cup 125  mL
1. Cook bacon in large, straight-sided skillet until crisp; transfer with slotted spoon to paper towel–lined plate. Sprinkle flour over bacon fat in skillet; cook, stirring, for about 3 minutes or until golden brown. Whisk in soup and milk until smooth. Simmer for 10 to 15 minutes or until thickened. Removed from heat. Stir in corn, 1 cup (250 mL) parsley, chives and dill.
Weight Measure
oven-ready lasagna noodles 1 lb 567  g
shredded mozzarella cheese 4 cups (1 lb) L (454 g)
shredded Emmental cheese 4 cups (1 lb) L (454 g)
2. Ladle some sauce over bottom of full hotel pan (4"/10 cm deep). Layer lasagna noodles, sauce, bacon, mozzarella and Emmental in hotel pan. Can be covered and refrigerated for up to 1 day.
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