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Roasted Vegetable Rhode Island Clam Chowder

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“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.”
READY IN:
55mins
SERVES:
6-8
YIELD:
6 generous bowls fulls
UNITS:
US

Ingredients Nutrition

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!

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