MANHATTAN CLAM CHOWDER (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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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 188mg
8%
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)

Yields

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. Full of flavor with less than 200 mg sodium per serving.

Nutrition Facts

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 188mg
8%
Total Carbohydrate 16.4g
5%
Dietary Fiber 2g
8%
Protein 17.8g
36%
Vitamin A 36%
Vitamin C 37%
Calcium 8%
Iron 13%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive and vegetable oil blend 10  tbsp.
garlic, minced 2 oz. 13  cups
1.  Heat oil over medium high heat in a large pot or kettle. Add garlic. Sweat for 1 minute or until fragrant.
 
Weight Measure
onion, diced 1/4-inch 25 oz. cups
celery, diced 1/4-inch 13 oz. 3 1/2  cups
carrot, peeled, 1/4-inch diced 13 oz. cups
green pepper, diced 1/4-inch 13 oz. 1 1/2  cups
red bell pepper, diced 1/4-inch 13 oz. 1 1/2  cups
2.  Add onions, celery, carrots, and peppers. Sweat for 4 to 5 minutes or until onions are translucent.

 
Weight Measure
no salt added diced tomatoes, undrained 72 oz. 8 1/2  cups
no salt added tomato puree 36 oz. cups
bay leaf, individual leaf(ves) ea.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water 24  cups
chopped clams, 3 lbs. 3 oz. each, undrained 153 oz. cans
black pepper, ground 6 1/2  tsp.
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.

 
Weight Measure
russet potato, peeled, diced 1/4-inch 84 oz. 10 1/2  cups
fresh oregano leaves, chopped 10 1/2  tsp.
fresh thyme leaves, chopped 8 1/2  tsp.
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.


 
Weight Measure
fresh Italian parsley, chopped 10  tsp.
hot pepper sauce, ounce 2 oz. 12 1/2  tsp.
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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