Sakonnet bay steamer clams cooked in Narragansett New England beer until tender , Chef shucked , sauté with Vidalia Onions , Celery, and Maine white potatoes, simmered in all natural clam juice and fesh heavy cream served with Vermont soda oyster crackers .
Served and produced in quart size increments.
Note: catering tray Quart of soup feeds approximately 4 guests - 4 ounce each serving size
Note: This dish can be modified to specific dietary concerns please contact us
Note: For Large Orders over 75 guests, please allow 48-72 hours Advanced Notice
View Our Healthy Cooking video for great cooking techniques and great culinary creations from "Soup to Dessert” Created Culinary Delights