The Black Pearl Clam Chowder New England Famous Condensed Soup, 15 Ounce (12)
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The chowder base is the perfect thickness, neither too thick nor too thin, and no additional ingredients are required. This product will provide you with a great deal of pleasure.
The instructions are on the back of the can, and depending on personal preference, you can use half and half or whole milk. Some people add a tablespoon of butter to their dish. A pinch of fresh dill is highly recommended.
I'm not sure, but I can tell you that it's probably the best clam chowder I've ever had from a can. It's been reordered two times now.
I didn't notice much black pepper flavor in mine, but give it a try; you'll be pleased.
Selected User Reviews For The Black Pearl Clam Chowder New England Famous Condensed Soup, 15 Ounce (12)
After you've purchased the half-and-half and butter. You'll end up with an average bowl of clam chowder after cooking on low until it boils while constantly stirring. In terms of flavor, the ingredients are minimal at best, and the broth is the majority of the dish. There aren't any whole clams. It's twice as complicated as Progresso and costs three times as much, plus it's high in sodium.
This product now has a 5-star rating, up from a 4-star rating I gave it earlier this year. In contrast to my previous order of 12 cans, none of the cans in my latest order were noticeably dented. They appear to have much better quality control.
I have modified their recommendation of adding 2015 oz of half and half to their condensed soup to only adding 208 oz and more recently have t Regular milk and low-fat milk are healthier for my waistline, but half-and-half tastes better. I prefer this 8-ounce addition to the 15-ounce addition suggested on the can's label. It's a great canned product, and I'll be buying more of it in the future. They sold out of product last year (in 2020).
I've tried a lot of canned clam chowder, and this is some of the best I've ever had. I do go to some of Oregon's best coastal restaurants known for their chowder, and while most of them are better, they are still fresh. In terms of packaged foods, however, this is a great option for chowder fans. To get the full flavor, make sure to follow the directions and use half and half (or at least homogenized milk). Just before serving, a smear of butter and a sprinkling of paprika can help. I really like the label, and they even included a postcard for the restaurant so we could see where this chowder came from. It is a true New England classic, and I hope to visit it someday.
During our visit to Rhode Island, we dined at The Black Pearl and enjoyed the Clam Chowder. This product's quality is comparable to that of a restaurant, and it's a tasty and convenient winter treat. We even included a few cans in some of our family's Christmas stocking stuffers.
I'm overjoyed to discover that Black Pearl sells canned chowder! In-house chowder is one of my favorites. We haven't been to a restaurant since we moved to Texas, and we've been missing it. When made according to the instructions, this canned clam chowder tastes very similar to the authentic chowder I used to eat up north.
I was ecstatic when it arrived in Florida! As always, delicious! br>Another thing to keep in mind for the seller: I adore your packaging, but I had ordered some for my husband as a Christmas present, and the surprise was ruined the moment he saw the box with your sticker on it. Needless to say, Christmas arrived early, and we ate some of it that night for dinner.
In theory, they've come up with a fantastic idea. It has a strong clam flavor and is simple to prepare. However, there is one caveat: Clams, vegetables, and potatoes are in short supply. br>br>So, here's my recommendation. Get some extra chopped clams on the side, some diced potatoes, and maybe even some carrots, celery, and onion if you want to get fancy, and toss them in after adding some heavy cream, season to taste, and you're good to go.
Except for the salt, this would be a great chowder. In Rhode Island, they must love a lot of salt in their chowder, but this is seriously inedible; all you taste is salt. I know good chowder because my mother is from Massachusetts and knows how to make it properly; however, I have no idea what this stuff is. Adding cream, which isn't creamy, and unsalted butter, which isn't helping, was a waste of good cream and butter. They should be ashamed of themselves, and it's not something that can be taken back. Oh, and there's one more thing: they sent DENTED CANS- That's something I'll leave up to you to deduce. Horrible.
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