New England Clam Chowder + Focaccia
30 oz of sea-sational chowder. I 2-3 Servings
We’re pairing this rich and creamy New England clam chowder—made with a base of flavorful clam broth and sweet cream and chock full of clams, potatoes, and spices—with crispy and chewy focaccia for a delicious dish that’s ready in minutes. All you need to do is heat up the soup, bake the focaccia, and most importantly … dig in and enjoy!
Nutrition values are representative of a 1/2 bundle serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Rosemary and Parsley Focaccia
(Contains Wheat)
30 ounce
New England Clam Chowder
(Contains Fish, Milk)
Nutrition Values
Instructions
Keep focaccia refrigerated; if product has been re-frozen, thaw fully in the refrigerator before following heating instructions.
Preheat oven to 400 degrees. Bring a large pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour soup into a serving bowl.
Meanwhile, place focaccia directly on oven rack. Cook until warmed through, 15-20 minutes. Remove from oven and let cool 3-5 minutes. Cut crosswise into slices.
ALTERNATIVELY: Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)