New England Clam Chowder

Nutrition Facts

Serving Size 10 OZ

Calories 180

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8g

12%

Sat. Fat 5g

- - -%

Trans Fat 0g

Cholesterol 32mg

- - -%

Sodium 884mg

38%

Amount/Serving

%DV*

Tot. Carb. 19g

Dietary Fiber 2g

Sugars 4g

Includes 0g Added Sugars

Protein 8g

Vitamin D - 1mcg - 0%

Calcium - 73mg - 7%

Iron - 1mg - 13%

Potassium - 224mg - 5%

INGREDIENTS: TP SOUP, CLAM CHOWDER (CLAMS (ocean quahogs and ocean quahog juice, salt, sodium tripolyphosphate (to retain natural juices), calcium disodium edta (to protect color).), WHOLE MILK (milk, vitamin D3 ), Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda) )), FRESH POTATOES, FRESH ONIONS, FRESH CELERY, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CORNSTARCH (corn starch), WATER, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda), DRIED THYME (whole thyme leaves.))

ALLERGENS: Milk, Crustacean Shellfish

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.