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I like Progresso brand soups but never tried the white (New England) or red (Manhattan) clam chowder. Or as they say up here in Maine "clam chowda". "I'm watching you soup people"!!
It is so bland, it's barely edible. What can I add that would make it more palatable? Part of it is just me, because I've lost some sense of taste, but surely this chowder can be better.
Its just plain gross to me. But, then again, I feel that way about every Progresso soup that I've tried.
1.- It's geoduck in light cream- really light. It's not top shelf clams. NE never had a part in this.
2.- It's lower in fat and sodium for most folks on a reasonable diet. I.E.- not chowder.
3.- It's canned soup for God's sake.
Add Tobasco and be done with it. It is not clam chowder- it is a watered down, geoduck half-sister of NE clam chowder.
I'd probably add a little bit of sauteed onion and bacon bits, and lots of black pepper. If I were going to go through all the trouble of souping up the soup, though, I'd probably just make a homemade batch.
splash of fish sauce
Splash of oyster sauce
pinch of Dashi
Can of clams with juice
some crispy bacon
tbsp of butter.
and you might get it into the realms of edible.
Best bet is to make your own from scratch on the weekend,
lots of good New England Clam Chowder recipes on Google.
I've yet to find a good clam chowder out of a can, most are bland,tasteless with under cooked potatoes and very few clams.
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