About the product
Clam chowder originated in New England, on America’s East Coast. It is a soup (chowder) made with shucked bivalves (clams) and vegetables (potatoes, onions, carrots, etc). Boston clam chowder refers to clam chowder made with a cream soup. (It is also called New England clam chowder). If clam chowder is made with a tomato base, it is called Manhattan clam chowder.
Sugarlady’s Boston clam chowder is a rich soup which combines the flavors of butter with the umami of clams, accented with black pepper. The potatoes, clams, and carrots all work together to make it quite filling. This soup is concentrated and can be stretched by adding milk.
How to prepare
To defrost: The soup can be placed, still in its unopened bag, either in the refrigerator or beneath running water to defrost. To eat: After defrosting, pour the soup from the bag into a pot, and add an equal quantity of milk (150mL). Stir while cooking on medium heat. When it begins to gently boil, it is finished cooking. The quantity of milk added can be adjusted to suit your personal tastes.
Ingredients & Nutrition
This product contains milk (domestic), potatoes (domestic), onions (domestic), wheat flour, shucked clams (China), butter, carrots, chicken extract, rapeseed oil, clam extract, table salt, Japanese scallop extract powder (dextrin, table salt, Japanese scallop extract, krill extract, oyster extract/oyster shell extract, Japanese bay scallop extract), yeast extract, black pepper..
Volume: 150g (2 servings)
Calories: 1 bag (150g) 243kcal
Salt Equivalent: 2.1g
This product is not suitable for anyone with allergies to milk, wheat or chicken.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Origin of ingredients: potatoes, onions (domestic), clams (China). Prepared and packaged in Japan.
Specialty: Additive Free, Non-GMO