Like your favorite clam bake sweater, you’ll never tire of this recipe. Freshly sourced clams, diced red potatoes and applewood smoked bacon are simmered in a delicate clam stock. A hint of spice, tarragon and heavy cream to finish. Listen closely, you can almost hear the ocean.
Red Potato*, Clam Juice, Ocean Clams, Onions*, Celery*, Cream, Tobasco, Worcestershire, Bacon, Butter,Tarragon, Bay Leaves, Seasonings.
To thaw, put our soup in the refrigerator at least one day before you plan to heat the soup. Our quart package takes approximately 24 hours to defrost completely but can take up to 48 hours depending on your refrigerator. You can quickly thaw in a microwave using the defrost setting. Times vary by microwave.
To heat on a stove – put contents of the quart package in a pan and use medium-low to medium heat until soup is warmed through.