Puget Sound Clam Chowder

This clam chowder is made with the care and dedication to quality that has been an Ivar’s tradition since 1938. Our exclusive recipe is made with tender and succulent clams with a smokey hint of bacon. All you have to do is heat and serve to enjoy a delicious chowder that will leave you clamoring for more.

  • Made with wild-caught, sustainably-sourced, seafood
Dietary Considerations


Clam Stock (Water, Clam Base [Cooked Clams, Salt, Yeast Extract, Flavoring {Clam Extract, Cod}, Unsalted Butter [Cream {Milk}, Natural Flavoring], Potato Flour, Sugar, Onion Powder, Garlic Powder]), Clams And Clam Juice (Clams And Clam Juice, Salt, Sodium Tripolysphate {To Retain Moisture}, Calcium Disodium Edta {To Preserve Color}), Chowder Mix (Coconut Oil, Corn Syrup Solids, Sodium Caseinate {A Milk Derivative}, Artificial Color, Sugar, Mono- And Diglycerides, Sodium Silicoaluminate, Disodium Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin), Potatoes (Potatoes, Sodium Acid Pyrophosphate), Bacon (Cured With Water, Salt, Sodium Phosphate, Honey, Sodium Erythorbate, Flavoring, Soduim Nitrite), Canola Oil, Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dehydrated Onion, Salt, Dehydrated Celery, Cultured Dextrose (Maltodextrin, Lactic Acid Culture {Wholly Pasteurized Product}), Lemon Juice From Concentrate, Spices (Garlic Powder, Spice, Disodium Inosinate And Disodium Guanylate, Salt, Spice Extractive)
Contains: Clams, Milk, Cod, Wheat, Coconut, Soybeans

Packaging Details

0 30383 19691 5
2 00 30383 19691 9
4 Case Pack
6/40oz Sleeves
Case Yield
1.875 Gallons
Net/Gross Case Wt.
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
12 T X 7 H


Caution: Soup will be hot. Use care when removing soup from saucepan.

Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  • Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot .
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.


Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days


24 Months frozen, 30 days refrigerated