Bentley's Clam Chowder



10 Roma Tomatoes (cut in half)
5 4x5 Tomatoes (cut in quarters)
1 Stalk Celery
2 Onions
5 Carrots (peeled)
2 diced Leeks
2 cans Clam juice
2 qt Chicken Stock
2 cups White Wine
1 cup Tomato Paste
1/2 cup Chopped Garlic
1/4 cup Chopped Herbs (Rosemary, Parsley, Thyme)
1 #10 can Diced Tomatoes


Place Tomatoes on a large sheet pan.
Sprinkle Garlic and Herb Mixture on top of tomatoes and place in the oven.
Roast the tomatoes at 350 degrees for ten minutes.
In a large Stock pot saute' the onions,carrots,celery, and leeks add roasted tomatoes in the stock pot along with the White Wine
Reduce the wine, then add the clam juice, chicken stock, and diced tomatoes.
Add the tomato paste and let cook for 45 minutes.
Run this stock through a blender until smooth.
Heat the cooked diced potatoes, Finely chopped tomatoes, and minced Clams .
To serve: Place the clam chowder in the bowl, add above ingredient, garnish with parsley

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