New England Clam Chowder
On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.
Preheat your oven or toaster oven to 400°F. Place the thawed cakes on a greased baking sheet or on non-stick foil. Bake on the center rack for 12-14 minutes, or until golden brown, turning on the broiler for last 1-2 minutes (watch to make sure the tops don’t burn)
To Pan-fry or Sauté:
Pan-fry in a non-stick pan over medium heat in vegetable oil or butter for approximately 3-4 minutes per side.