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3 Cans Salt Your Own New England Clam Chowder

Salt Your Own! New England Clam Chowder Contains Only Salt From the Sea

3 Cans Salt Your Own New England Clam Chowder

Salt Your Own! New England Clam Chowder Contains Only Salt From the Sea


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Wary of canned soups loaded with salt? Try our Salt Your Own! New England Clam Chowder. The lowest sodium New England clam chowder we've seen, this hearty chowder is made only for us by our friends in Maine. Our low-sodium New England clam chowder contains only the sodium naturally found in clams (70 mg per 2/3 cup serving), so you actually taste the sweetness of the mollusks as well as the other fine ingredients. Enjoy as is or salt to taste—you be the judge. Add butter, milk, or cream; heat and serve. 15 oz. can serves 2.

  • Enjoy our New England Clam Chowder as is or add more salt
  • Clam Chowder contains only the salt naturally found in clams
  • Combine New England Clam Chowder with a bit of butter and a cup of milk or cream, heat and serve

3 Cans Salt Your Own New England Clam Chowder

Safety Warnings

Allergen warning: Contains shellfish(may contain traces of shell), wheat and milk. This product is made in a facility that uses Fish and Crustacean Shellfish.

Ingredients

Not a kosher food
Water, Clams, Potatoes, Clam Juice, Wheat Flour, Butter (milk, salt),
Tapioca Starch, Onion, Spices.

Care

Do not freeze.

Specifications

Shelf Life: 3 years

Nutrition
Nutritional ItemQuantity% of Daily
Requirements
Serving size: 2/3 cup
Servings per container: About 2.5
Calories:150
Calories from fat:30
Total fat:3.5g5%
Saturated fat:1g3%
Trans fat:1g
Cholesterol:25mg8%
Sodium:70mg3%
Total carbohydrate:18g6%
Dietary fiber:2g8%
Sugars:10g
Protein:12g
Vitamin A6%
Vitamin C20%
Calcium4%
Iron60%
*Percent daily values are based on a 2,000 calorie diet.
Origin

Manufactured In: USA - Maine

Material - Country Of Origin: USA

3 Cans Salt Your Own New England Clam Chowder is rated 4.2 out of 5 by 22.
Rated 5 out of 5 by from Low Salt Clam Chowder My 83-year-old dad is a picky eater, severely under-weight, and has very high blood pressure. Your salt-your-own New England Clam Chowder is the one food he truly enjoys eating. All readily available brands of this soup contain more sodium in one serving than he's supposed to consume in a day. Although it costs more than other brands, and must be ordered online, it's worth it to keep him eating.
Date published: 2017-01-11
Rated 4 out of 5 by from Great treat on a cool rainy day We enjoy a bowl of New England Clam Chowder on those cool rainy days when you need something to warm you up.
Date published: 2016-08-27
Rated 5 out of 5 by from Tasty Clam Chowder The weather has been cool for July so today I fixed a can of your New England Clam Chowder. I used 1/2 cup of half & half (no milk) plus butter, salt & pepper & served it with Vermont Common Crackers. Very tasty!
Date published: 2016-07-05
Rated 5 out of 5 by from Soup and Jam I haven't eaten the soup yet, but I have had it before, along with the jam, and I really like it.
Date published: 2016-02-15
Rated 5 out of 5 by from Chowder Salvation! I was recently hospitalized for extreme hypertension. After discharge, I was plaed on a nearly sodium free diet. I so missed having prepared soups and chowders due to their extremely high sodium contents. Your Salt Your Own New England Clam Chowder is my salvation! The sodium content is gloriously negligible on my new diet.
Date published: 2016-01-27
Rated 5 out of 5 by from Tastes like real clam chowder This clam chowder is perfect. It is not artificially salted like many of today's soups, which gives it a real clam chowder taste. Love it.
Date published: 2016-01-11
Rated 5 out of 5 by from Low sodium is always heathier Perfect if you’re already used to low sodium. Delicious with no milk at all or with half a cup of clam juice. It’s my ‘go to’ meal on a chilly, rainy day.
Date published: 2015-12-20
Rated 1 out of 5 by from Worst clam chowder I ever tasted Chowder is much too watery and doesn't taste good at all, regardless of how much salt is added.
Date published: 2015-04-03
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