Roasted Vegetable Rhode Island Clam Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Ready, Set, Cook! Special Edition Contest Entry: A classic dairy-free savory soup featuring Simply Potatoes Diced Potatoes with Onion, canned clams and bacon in a seasoned broth; with a healthy topping of roasted vegetables for an updated interesting flavor twist and burst of color. 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 1/2 ounce) 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:
1. Chop the red pepper, scallions, and celery into bite sized pieces. Mix together in shallow roasting pan with 1 tablespoon olive oil.
2. Roast in a 375 oven for 30 minutes, stirring half way through.
3. Dice bacon and onions and saute until golden, about 15-20 minutes.
4. Add clam broth, chicken broth, and clam broth from the canned clams.
5. Add all seasonings, Simply Potatoes, and let simmer for 15 minutes while vegetables are finishing up in oven.
6. The clams should just be added at the end to warm through, but do not let them boil.
7. Ladle into bowls and garnish with roasted vegetables. Enjoy!
|
|