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NEW ENGLAND CLAM CHOWDER

The perfect chowder
for delivery to home, office, or dormitory

NEW ENGLAND CLAM CHOWDER TODAY'S PRICE HOW MANY
Seafood Etymology 101
They say the word "chowder" derives from the French. Apparently, chowder is named for the pot – known as the "chaudière" – in which Newfoundland French fishermen would turn some of their day's catch into thick, warm soup. A great visual explanation. We hope it's true.


About preparation. Slow thaw our clam chowder overnight in your refrigerator, if you can wait. You'll enjoy the ingredient subtleties more. You could do it quicker. Leave it on the counter for a couple of hours and warm it up in a saucepan. Or, drop the container into boiling water for 12 minutes and it'll be ready to enjoy. At work or school, remove lid and seal and microwave on defrost for 10 minutes or so. Gets hot. Watch it.

Creamy-Creamy™ Clam Chowder contains: milk; clam; wheat; and fish (pollock and cod).
Ingredients: light cream; clam broth from concentrate; clam meat; potatoes; onions; modified food starch. Contains 2% or less of: butter (cream, salt); wheat flour; salt pork (cured with water and salt), sea salt; garlic; fish stock (pollock, salt, cod) and spice.


Our motto: “caught right, picked right, packed right, shipped right”