Skip to main content
1-800-461-SOUP(7687)

Recipes

Creamy Clam Lasagna

Made With:

Soups

Signature Boston Clam Chowder

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

View Product

Tip

• Add fresh fish and seafood to the sauce before layering in hotel pan if desired.

• Sauce can also be tossed with cooked ravioli or tortellini, then baked topped with the cheese blend before serving.

Tips:

Total Time

150 min.

Serving & Size

1/6 full hotel pan

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 %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
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 1/2 cup 125  mL
milk 6 cups L
corn kernels 2 cups 500  mL
chopped parsley 1 1/3 cup 330  mL
chopped chives 2/3 cup 150  mL
chopped dill 1/2 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.
Ingredients Weight Measure
Weight Measure
oven-ready lasagna noodles 1 1/4 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.
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.

Newsletter

©2024 CSC Brands LP, All Rights Reserved.