A special chowder, loaded with fresh fish and seafood, gets topped off with toasted sourdough croutons for a high-end version of the roadhouse classic.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|butter, melted||125 mL||1/2 cup|
|finely chopped parsley||60 mL||1/4 cup|
|old bay seasoning||5 mL||1 tsp|
|sourdough bread, cut into 1-inch (2.5 cm) pieces||1 kg||2 lb|
Campbell’s Signature Condensed Boston Clam Chowder
1 tub (1.81 kg)
1 tub (4 lb)
|water||2 L||8 cups|
|medium shrimp, peeled and deveined||908 g||2 lb|
|salmon fillet, cut into 1/2-inch (1 cm) cubes||908 g||2 lb|
|chopped lobster meat||454 g||1 lb|
|bay scallops, blotted dry||454 g||1 lb|
|mussels, steamed and shelled|
|finely chopped fresh tarragon||60 ml||1/4 cup|
|1. Whisk together melted butter, parsley and old bay seasoning. Toss with bread until evenly coated. Scatter onto large sheet pan. Bake in 425°F (220°C) oven, on convection, for 10 to 12 minutes or until golden and crunchy. Let cool completely. Store in airtight container at room temperature for up to 5 days.|
|2. Heat soup and water in stockpot set over medium heat for 5 to 7 minutes or until heated through. Stir in shrimp, salmon, lobster meat, bay scallops, mussels and chopped tarragon. Cover and cook over medium heat for about 5 minutes or until just cooked through. Let cool completely. Refrigerate for up to 2 days. Makes 25 cups (5.9 L).|
- Heat 2 cups (500 mL) chowder in saucepan just until steaming; transfer to serving bowl. Top with 66 g (2.3 oz) croutons. Garnish with tarragon sprig.