In efforts to expand its foodservice portfolio, Camden, New Jersey U.S.A.-based Campbell’s Foodservice debuted its new value-added Campbell’s Culinary Reserve New England Clam Chowder at Seafood Expo North America, running from 10 to 12 March 2024 in Boston, Massachusetts.
The product, which is designed for use in foodservice channels, is made with clams, diced potatoes, onions, and green celery and cream and has a smooth and creamy texture.
“What better place to really kick off the product than in Boston,” Campbell’s Foodservice Regional Sales Director Martha Murray told SeafoodSource.
This is Campbell’s Foodservice's inaugural year exhibiting at Seafood Expo North America. To augment its presence and showcase the chowder and its lobster bisque, Campbell's parked its food truck nearby the expo at South Station and the Boston Fish Pier.
Campbell’s Culinary Reserve frozen soup portfolio consists of over 60 ready-to-serve, condensed chef-inspired soups, including other varieties of seafood soups and chowders, including its Lobster Bisque with Sherry, Kickin’ Crab and Sweet Corn Chowder, Boston Clam Chowder, and Maryland-Style Crab Soup.
Campbell’s Foodservice Senior Director of U.S. Marketing Chris Graziano said the line provides an easy one-stop shop for delicious, scratch-quality offerings at scale.
“New England is the epicenter for clam chowder, so what better way to showcase the high-quality ingredients and delicious flavor of Campbell’s Culinary Reserve New England Clam Chowder than at the largest seafood exposition of the year,” Graziano said. “Our New England Clam Chowder was developed in partnership with foodservice operators through co-creation and tested with consumers, making it a win-win for both operators and consumers.”
