RECIPE

7 INGREDIENTS•4 STEPS•15MIN

New England Clam Chowder

Name: New England Clam Chowder
Total time: 900 s
Yield: 2
Cuisine: American
Ingredients: 10.5 ounce Campbell's New England Clam Chowder; 1 Bread Boule; 1/2 cup Milk; 1 tablespoon Cream; 1 pinch Ground Black Pepper; to taste Fresh Parsley; to taste Fresh Chives

4.8

8 Ratings

459 Saved

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Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions)

15MIN

Total Time

Campbell's China

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Ingredients

US / METRIC

Servings:

Serves 2

1 cup

Campbell's New England Clam Chowder

Bread Boule

1/2 cup

Milk

1 Tbsp

Cream

1 pinch

Ground Black Pepper

to taste

Fresh Parsley

to taste

Fresh Chives

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Nutrition Per Serving

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CALORIES

778

FAT

13.7 g

PROTEIN

22.3 g

CARBS

136.5 g

Cooking Instructions

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Step 1

Cut the upper half off the Bread Boule (1). Carve out the bread from the bottom half to form a bowl.

Step 2

Add the Campbell's New England Clam Chowder (10.5 ounce), Milk (1/2 cup) and Cream (1 tablespoon) into a pan. Season with Ground Black Pepper (1 pinch).

Step 3

Heat over medium high heat and stir everything together. Heat to a boil, and it is ready to serve.

Step 4

Ladle soup into the bread bowl. Finely chop some Fresh Parsley (to taste) and/or Fresh Chives (to taste) for garnish.

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Nutrition Per Serving

Calories

778

% Daily Value*

Fat

13.7 g

18%

Saturated Fat

2.5 g

12%

Trans Fat

0.1 g

Cholesterol

20.5 mg

Carbohydrates

136.5 g

50%

Fiber

5.9 g

21%

Sugars

3.7 g

Protein

22.3 g

45%

Sodium

1755.8 mg

76%

Vitamin D

0.1 µg

Calcium

109.3 mg

Iron

8.0 mg

44%

Potassium

178.4 mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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