Recipes
New England Clam Chowder
Soups are growing in importance on today's menus. This northeastern favorite is made super easy using our Cream Soup Base.
Ingredients
Recipe Yield: 24 1-cup servings
| Amount | Item |
| 1 c | Diced onions |
| 1 c | Diced celery |
| 1 gal | Hot water (180°-190°F) |
| 1 bag | Foothill Farms® Cream Soup Base (either #096T or #067T) |
| 3 c | Chopped, canned clams, undrained |
| 1 qt | Diced cooked potatoes |
| 4 oz | Butter |
| 1 Tbsp | Dried thyme |
Instructions
- In a pan, sauté onion and celery.
- In a stockpot, pour in hot water. Add Cream Soup Base (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved.
- Add onions, celery, clams, potatoes, butter and thyme. Stir and heat until soup reaches 165°F.
