Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Clam Chowder Recipe
With winter hitting us with its full force, it’s time to take some comfort in at home. Make this rich, thick soup for your family the next time the snow is blowing. The fragrant Bay Leaf and light Thyme pair nicely with clams in this yummy traditional soup.
Level of Difficulty:Easy
Cook Time:25 Minutes
Prep Time:35 Minutes
- 1/2 cup
- 3 tablespoons
- 3 cans
minced clams with juice
- 2 to 3 medium
potatoes, peeled and chopped
- 1 teaspoon
- 2 cups
heavy whipping cream
- 1/2 cup
- 1 tablespoon
Melt the butter in a large soup pot. Add the chopped onion and sauté until translucent, about 5 minutes.
Open the canned clams, being careful not to spill any juice. Carefully drain the clam juice. Add the juice into the soup pot with the onions. Add the peeled, chopped potatoes. Add enough water (if needed) so the liquid covers the potatoes.
Add the whole bay leaf, and thyme. Stir to distribute.
Cover and simmer on medium-low heat for 15-20 minutes or until the potatoes are tender.
Add the heavy whipping cream to the pot. In a small bowl, combine the milk and flour with a fork. Be sure there are no lumps of flour. Add to the pot. Stir well and increase the heat to medium.
Cook until the broth thickens and is nice and bubbly. Remove the bay leaf. Add the canned clams and stir to warm them up (remember they are cooked already, you just want to warm them, over-cooking will make them rubbery).
* This soup keeps up to 3 days in your fridge, and freezes well. To thaw, keep in the fridge overnight, warm in a low-heated covered saucepan.