Roasted Vegetable Rhode Island Clam Chowder
Ready In: 55 mins
Serves: 6-8
Yields: 6 generous bowls fulls
Ingredients
- 1 large red bell pepper
- 4 stalks celery
- 1 bunch green onion
- 1 tablespoon olive oil
- 2 cups sweet onions, diced
- 6 slices bacon
- 20 ounces Simply Potatoes Diced Potatoes with Onion
- 2 (6 1/2ounce) cans minced clams
- 1 (8 ounce) bottle clam broth
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dill
- 1 teaspoon thyme
- 1⁄2 teaspoon white pepper
Directions
- Chop the red pepper, scallions, and celery into bite sized pieces. Mix together in shallow roasting pan with 1 tablespoon olive oil.
- Roast in a 375 oven for 30 minutes, stirring half way through.
- Dice bacon and onions and saute until golden, about 15-20 minutes.
- Add clam broth, chicken broth, and clam broth from the canned clams.
- Add all seasonings, Simply Potatoes, and let simmer for 15 minutes while vegetables are finishing up in oven.
- The clams should just be added at the end to warm through, but do not let them boil.
- Ladle into bowls and garnish with roasted vegetables. Enjoy!
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