Roasted Vegetable Rhode Island Clam Chowder

Name: Roasted Vegetable Rhode Island Clam Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 6 slices bacon; 1 bay leaf; 227 grams clam broth; 4 stalks celery; 946 milliliters chicken broth; 369 grams minced clams; 1 teaspoon dill; 1 bunch green onion; 1 Tbsp olive oil; 567 grams simply potatoes diced potatoes with onion; 1 large red bell pepper; 473 milliliters sweet onions, diced; 1 teaspoon thyme; 1 teaspoons white pepper

Need a gluten free, dairy free, and whole 30 soup? Roasted Vegetable Rhode Island Clam Chowder could be an awesome recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 214 calories, 8g of protein, and 12g of fat each. If you have celery, bell pepper, pepper, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 55 minutes.

Ingredients

Servings:

celery 946milliliters

chicken broth 369grams

minced clams 1teaspoon

dill 1bunch

green onion 1Tbsp

olive oil 567grams

simply potatoes diced potatoes with onion 1large

red bell pepper 473milliliters

sweet onions, diced 1teaspoon

thyme 1teaspoons

white pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Stonestreet Estate Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 36 dollars.