Roasted Vegetable Rhode Island Clam Chowder Recipe

Name: Roasted Vegetable Rhode Island Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon white pepper

Servings: persons

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
½ teaspoon white pepper

1
Chop the red pepper, scallions, and celery into bite sized pieces.
2
Mix together in shallow roasting pan with 1 tablespoon olive oil.
3
Roast in a 375 oven for 30 minutes, stirring half way through.
4
Dice bacon and onions and saute until golden, about 15-20 minutes.
5
Add clam broth, chicken broth, and clam broth from the canned clams.
6
Add all seasonings, Simply Potatoes, and let simmer for 15 minutes while vegetables are finishing up in oven.
7
The clams should just be added at the end to warm through, but do not let them boil.
8
Ladle into bowls and garnish with roasted vegetables.
9
Enjoy!

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large red bell pepper, 4 stalks celery, 1 bunch green onion, 1 tablespoon olive oil, and more.

Yes, Roasted Vegetable Rhode Island Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Rhode Island Clam Chowder

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