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Clam Chowder Seasoning
$4.49
Stir up a homemade batch of hearty Clam Chowder with our delicious Herb & Spice blend. Our easy-to-follow recipe delivers a thick and creamy soup loaded with a savory, tangy flavor. We make it easy to recreate this East Coast classic effortlessly at home. Best served with thick slices of warm, crusty bread.
Makes 5 servings. 15 g (0.5 oz.)
Out of stock
Stir up a homemade batch of hearty Clam Chowder with our delicious Herb & Spice blend. Our easy-to-follow recipe delivers a thick and creamy soup loaded with a savory, tangy flavor. We make it easy to recreate this East Coast classic effortlessly at home. Best served with thick slices of warm, crusty bread.
Makes 5 servings. 15 g (0.5 oz.)
Ingredients:
Dehydrated vegetables (onion, garlic, leek, green onion, red bell pepper), Spices, Sea salt, Mustard, Corn starch, Cheese flavour (maltodextrin, whey solids, natural parmesan cheese flavour, salt), Lemon peel, Citric acid.
Contains: Mustard, Milk.
Prepared in Canada
Dehydrated vegetables (onion, garlic, leek, green onion, red bell pepper), Spices, Sea salt, Mustard, Corn starch, Cheese flavour (maltodextrin, whey solids, natural parmesan cheese flavour, salt), Lemon peel, Citric acid.
Contains: Mustard, Milk.
Prepared in Canada
All you need:
- Clam Chowder Seasoning (included)
- 5 g (1 tsp) butter
- 1 strip of bacon, diced
- ½ Spanish onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 medium Yukon Gold potatoes, peeled & diced
- 125 ml (½ cup) white wine
- 1 can (180 ml / 6.5 oz) clams (reserve liquid)
- 250 ml (1 cup) 35% whipping cream
- 1 can (340 ml / 11.5 oz) whole kernel corn, drained
All you do:
In a large saucepan, melt the butter. Add the bacon, onion and celery, and sauté for 5 minutes. Add the potatoes, Clam Chowder Seasoning, white wine and clam juice. Cover the pot and simmer for 10-15 minutes, or until potatoes have softened. Add the clams, cream and corn. Heat until very hot, but do not boil. Enjoy with crusty bread on the side.
- Clam Chowder Seasoning (included)
- 5 g (1 tsp) butter
- 1 strip of bacon, diced
- ½ Spanish onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 medium Yukon Gold potatoes, peeled & diced
- 125 ml (½ cup) white wine
- 1 can (180 ml / 6.5 oz) clams (reserve liquid)
- 250 ml (1 cup) 35% whipping cream
- 1 can (340 ml / 11.5 oz) whole kernel corn, drained
All you do:
In a large saucepan, melt the butter. Add the bacon, onion and celery, and sauté for 5 minutes. Add the potatoes, Clam Chowder Seasoning, white wine and clam juice. Cover the pot and simmer for 10-15 minutes, or until potatoes have softened. Add the clams, cream and corn. Heat until very hot, but do not boil. Enjoy with crusty bread on the side.