Roasted Vegetable Rhode Island Clam Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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

Recipe

• 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!