Manhattan Clam Chowder
Vine-ripened tomatoes and homemade clam broth with fresh clams, potatoes, onions, celery and garlic.
Storage and PreparationOnly Store in Refrigerated AreaHolding temperature: 29-35°F, for optimum shelf life and quality. Always store in a cooler. Be careful NOT to freeze, remember soup freezes at 28°F.Heating Kettle Cuisine Fresh SoupProducts should be heated to 165°F as quickly as possible. The time required for heating of our products from 35°F to 165°F ranges from 25 to 45 minutes, depending on the thickness of the soup and the quality of the heating source. Broth soups heat quickly while chowders, chilis and stews take more time.Kettle Cuisine soups can be heated right in their pouches in a 180-190°F water bath (not boiling to avoid breaking the creams), or out of the pouches in a double boiler (stir occasionally).Serving Kettle Cuisine Fresh SoupSoup should be served at 165°F. Lowest recommended serving temperature is 140-150°F.
Tomato Filets (Tomatoes, Tomato Puree, Salt, Calcium Chloride, Citric Acid), Clam Meat, Fish Stock, Potatoes, Water, Tomato Paste (Tomatoes, Citric Acid), Celery, Onions, Scallions, Olive Oil, Clam Broth (Dehydrated Clam Broth, Maltodextrin) Garlic, Fresh Parsley, Sea Salt, Spices, Pepper Sauce (Vinegar, Red Pepper, Salt).Contains clam, fish ingredients
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