MANHATTAN CLAM CHOWDER

MANHATTAN CLAM CHOWDER

Nutrition Facts

Serving Size
1 SERVING (1 CUP, 8 OZ LADLE)
Amount Per Serving
Calories 174
% Daily Value
Total Fat 3.4g
5%
Saturated Fat 0.3g
2%
Cholesterol 33mg
11%
Sodium 519mg
22%
Total Carbohydrate 16.4g
5%
Dietary Fiber 2g
8%
Protein 17.8g
36%
Vitamin A 36%
Vitamin C 37%
Calcium 8%
Iron 13%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP, 8 OZ LADLE)

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Garden vegetables, clams, tomatoes and potatoes simmered in  Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation flavored with fresh herbs and hot pepper sauce.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
olive and vegetable oil blend 10  tbsp.
garlic 2 oz. 13  cups
onion 25 oz. cups
celery 12.5 oz. 3 1/2  cups
carrot 12.5 oz. cups
green pepper 12.5 oz. 1 1/2  cups
red bell pepper 12.5 oz. 1 1/2  cups
diced tomatoes 72 oz. 8 1/2  cups
tomato puree 36 oz. cups
bay leaf ea.
water 24  cups
chopped clams 153 oz. cans
kosher salt tbsp.
black pepper 6 1/2  tsp.
russet potato 84 oz. 10 1/2  cups
fresh oregano leaves 10 1/2  tsp.
fresh thyme leaves 8 1/2  tsp.
fresh Italian parsley 10  tsp.
hot pepper sauce 2 oz. 12 1/2  tsp.
Instructions
1.  Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
 
2.  Add onions, celery, carrots, and peppers. Sweat for 4 to 5 minutes or until onions are translucent.

 
3.  Add tomatoes, tomato puree, bay leaves, Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, chopped clams in juice, salt and black pepper. Bring to a simmer. Reduce heat. Cook for 10 to 12 minutes, or until vegetables are tender.

 
4. Add potatoes, oregano and thyme. Simmer for 10 to 12 minutes, or until potatoes are tender.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.


 
5.  Stir in fresh parsley and hot pepper sauce.

NOTE: Remove all bay leaves before use.

CCP: Hold for hot service at 140°F or higher until needed.

6.  To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.
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