One can of chowder makes approximately two fourteen-ounce bowls. Just add six to eight ounces of milk to achieve the desired consistency of thickness and heat.  
 
To make our Chowder Base, the process starts with grinding cleaned razor clams. They are added to potatoes, bacon, celery, and onions in a giant steam kettle. After a slight cook, we add the mixture to the cans along with 2 salt tabs. Lids are added to the top of each can using a Canco seamer designed in 1927 and manufactured shortly after. (90 years old and still hums along at 40 cans a minute!) The cans are then cooked in our retort machine for 90 min to finish the process. All canning is done in-house in small batches.