I recently tried these two Clam Chowders available at the local grocery store. They tasted fine but I got spooked by the list of ingredients. I’m thinking about making my own and found this recipe. Would anyone else like to share their thoughts?
More like wall paper paste with clams in it.That is not New England Clam Chowder.......
There's a place near me (South shore of Long Island) called the Chowder House. Theirs is pretty good. They sell a mix of New England and Manhattan called Long Island Chowder. It's pretty darn good.This is; Quahog Republic
Best I have had recently, although I actually prefer Manhattan and Rhode Island style. Yes, I said it, I am on Cape Cod and prefer Manhattan style....I can hear the torch and pitchfork mob assembling...nice knowing you all...
Chunky Jambalayas soup is an abomination on so many levels ..I recently bought some Campbell's Chunky Jambalaya and my wife returned it because the sodium levels in it were horrifying. I'll make some when I get the chance.
one cup of Campbell's New England clam chowder contains 870 milligrams of sodium. The recommended daily allowance is 2,000 or 2,200 milligrams depending on who you believe.Most canned soups have a lot of salt, so if that matters to you, you would be better off with home-made.
This is; Quahog Republic
Best I have had recently, although I actually prefer Manhattan and Rhode Island style. Yes, I said it, I am on Cape Cod and prefer Manhattan style....I can hear the torch and pitchfork mob assembling...nice knowing you all...
one cup of Campbell's New England clam chowder contains 870 milligrams of sodium. The recommended daily allowance is 2,000 or 2,200 milligrams depending on who you believe.
Thanks to my lovely wife I guess I will never know.Chunky Jambalayas soup is an abomination on so many levels ..