Newport Pier Clam Chowder


Newport Pier Clam Chowder


A delightful tidal wave of festive colors and bold taste, this is clam chowder with a difference. In addition to clams, clam juice, potatoes, cream and bacon, this soup boasts the extra colors and flavors of celery and spices that elevate an old favorite to an exciting new level.

Northwest Grown for Over 90 Years

We believe the family farm is the best way to provide delicious, high quality food to our customers. In doing so we provide support to family farms so they can thrive.


Ingredients
Clams and Clam Juice (clam juice, clams, salt, sodium tripolyphosphate, calcium disodium EDTA), Water, Potatoes, Cream, Milk, Onions, Butter (cream, salt), Celery, Seasonings (bleached wheat flour [enriched with niacin, iron, thiamine mononitrate, riboflavin and folic acid], modified corn starch and spices), Clam Base (clams, salt, butter, potatoes, natural flavor), Bacon (cured with water, salt, sugar and/or brown sugar, sodium phosphates, sodium erythorbate, sodium nitrite, and smoke flavor), Garlic.

Allergens

CONTAINS: CLAMS, MILK, WHEAT

Storage
Keep frozen until ready to use.
Preparation
We recommend preparing Scratch Recipe Single Strength soups from a frozen state. If thawing is necessary, thaw by holding under cold water for approximately 2 hours, or microwave for approximately 8 minutes at Medium setting in a 1600 watt oven. DO NOT DILUTE. Hot Water Bath 1. Place soup bag(s) in a large kettle of hot water (205 F-210 F). Do not allow the bag to rest on the bottom of the kettle, as hot metal surfaces may weaken the package and cause leaks. Use a trivet or lid in the bottom of the pan to protect the bags. 2. Cook to an internal temperature of 165 F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer. 3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165 F while holding for service. When holding a heated soup in the bag, make sure the temperature does not exceed 165 F-170 F. Steamer 1. Place soup bag in perforated steam table pan (one bag per pan to oven capacity). 2. Cook to an internal temperature of 165 F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer. 3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165 F while holding for service. If you hold a heated soup in the bag, make sure the temperature does not exceed 165 F-170 F. Stove top 1. Pour thawed soup into a double boiler and cook until soup reaches 165 F. 2. Maintain temperature of 165 F while holding for service. Microwave 1. Pour thawed soup into an appropriately sized microwave container. 2. Cover, cook on the HIGH setting for 4 minutes, and stir. 3. Cover, cook on the HIGH setting for an additional 4-6 minutes, or until soup reaches 165 F-170 F. 4. Cover and allow to stand for 5 minutes before serving. 5. Maintain temperature of 165 F while holding for service.
Nutrition Facts
Nutrition Facts
Serving Size: 1 cup (245g)
Servings Per Container: 4 lb. Package: 7
Amount Per Serving
Calories: 290 Calories From Fat: 190
% Daily Value*
Total Fat 22.0g 33%
  Saturated Fat 13.0g 63%
  Trans Fat 0.0g
Cholesterol 80mg 26%
Sodium 910mg 38%
Total Carbohydrates 17g 6%
  Dietary Fiber 1g 3%
  Sugars 3g
Protein 9g
Vitamin A 15% Vitamin C 4%
Calcium 6% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
 Dietary Fiber 25g 30g
Pack Information
Catalog# Pack Size Case Count Pallet Tie Pallet High Total Pallet Gross Wt. Net Wt. Volume Length Width Height
27490 4 lb. 4 17 6 120 17.5 16.0 .42 12″ 6″ 8″
Yield Ounces per bag: 64 Ounces per case: 256