It’s clam chowder and hot French buns weather. 🤭
Our Summerhill test kitchen Chefs are known for creating delicious, rustic dishes that focus on high-quality, locally-sourced ingredients.
When we were creating our new Clam Chowder, they made a stunning soup that is fresh, light, and delicious!
Unlike heavy, thick chowders, ours has a fine restaurant-worthy broth studded with savoury Yukon gold potatoes, smoky bacon, sweet corn, dry white wine and an abundance of clams.
We packaged our Clam Chowder, Fresh & Delicious in two lidded bowls: clams and vegetables in one bowl; broth in a smaller bowl. Then you pour both containers into a pot and bring to a rolling boil, stirring occasionally. This results in a fresh-from-the-soup-pot experience.
It's perfect as a main course. We like to transfer warm from the pot to a heated soup terrine and serve with our 6-pack Pain au lait buns, warmed in a preheated 375°F oven for 5 minutes. Don't forget to serve the buns with cold salted butter—it's the French way and it's wonderful. Enjoy!
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