Fire Roasted Manhattan Clam Chowder

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Step 1

Cut bacon into small pieces while heating up the olive oil. Add onion and garlic, sautée till translucent and fragrant. Add bacon and cook until bacon begins to brown and little bits stick to the pan. Add frozen mirapoix, butternut squash, potatoes, canned tomatoes, clams, clam juice, chicken broth, wine, and seasonings to a large stock pot. Bring to a boil, reduce heat, then simmer for one hour. Serve and enjoy.