New England Clam Chowder + Focaccia 30 oz of sea-sational chowder. I 2-3 Servings

Name: New England Clam Chowder + Focaccia 30 oz of sea-sational chowder. I 2-3 Servings
Yield: 2 servings
Ingredients: 1 Parsley; 30 oz New England Clam Chowder

By Recipe0 System

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.*

Main Course

Difficulty: medium
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Ingredients

Servings

1 Parsley
30 oz New England Clam Chowder

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Keep focaccia refrigerated; if product has been re-frozen, thaw fully in the refrigerator before following heating instructions.
2

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.
3

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.
4

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.)