Description
Tender potatoes, onions, ocean clams, celery and pollock mixed with bits of bacon in a decadent, creamy base.
Gluten Free
Ingredients: Water, Sea Clams (sea Clams, Sea Clam Juice, Salt, Sodium Tripolyphosphate, Calcium Disodium Edta), Potatoes, Whole Milk (milk, Vitamin D3), Rice Flour, Heavy Cream, Celery, Rice Starch, Sea Salt, Clam Concentrate (concentrated Clam Broth, Salt), Pork Fat, Canola Oil, Uncured Bacon With No Nitrites Or Nitrates Added (pork, Sea Salt, Cane Sugar), Roasted Garlic, Onion Powder, White Pepper, Parsley Flakes.
Allergens: Not Available
Storage: Keep bag frozen until ready to use. Option 1: Open bag and place frozen contents in a soup kettle, stock pot, or double boiler. Add 2 quarts hot urn or tap water and heat to 195 Deg F, stirring until fully incorporated. Stir vigorously before using. Option 2: Heat product by placing pouches in a water bath kept preferably around 180-190 Deg F, until product is fluid and pourable; open bag and carefully pour contents in soup kettle, stock pot, double boiler. Add 2 quarts hot urn or tap water and heat, stirring until fully incorporated, to 195 Deg F.
Gluten Free
Ingredients: Water, Sea Clams (sea Clams, Sea Clam Juice, Salt, Sodium Tripolyphosphate, Calcium Disodium Edta), Potatoes, Whole Milk (milk, Vitamin D3), Rice Flour, Heavy Cream, Celery, Rice Starch, Sea Salt, Clam Concentrate (concentrated Clam Broth, Salt), Pork Fat, Canola Oil, Uncured Bacon With No Nitrites Or Nitrates Added (pork, Sea Salt, Cane Sugar), Roasted Garlic, Onion Powder, White Pepper, Parsley Flakes.
Allergens: Not Available
Storage: Keep bag frozen until ready to use. Option 1: Open bag and place frozen contents in a soup kettle, stock pot, or double boiler. Add 2 quarts hot urn or tap water and heat to 195 Deg F, stirring until fully incorporated. Stir vigorously before using. Option 2: Heat product by placing pouches in a water bath kept preferably around 180-190 Deg F, until product is fluid and pourable; open bag and carefully pour contents in soup kettle, stock pot, double boiler. Add 2 quarts hot urn or tap water and heat, stirring until fully incorporated, to 195 Deg F.