Best Sweet Potato Clam Chowder Recipes

LITTLENECK CLAM AND SWEET POTATO CHOWDER

Steps:

• To make the chowder broth, preheat the oven to 375°F.
• Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until smooth.
• Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the flour and cook for 30 seconds. Stir in the sweet potato puree, season with salt and pepper, and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
• Increase the heat to high, add the wine, and cook until completely evaporated, a couple of minutes. Add 2 cups of the clam juice and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. If the mixture appears to be too thick, thin with a little extra clam juice or water. Season with salt and pepper. Strain the mixture into a bowl and then return the liquid to the saucepan.
• Meanwhile, prepare the chowder garnish. Melt the butter with the oil in a medium sauté pan over medium heat. Add the diced sweet potato, season with salt and pepper, and cook until golden brown and caramelized, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Wipe the pan out with paper towels and return it to medium heat. Add the bacon to the hot pan and cook until golden brown and crisp, about 7 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Pour the wine into a medium saucepan and bring to a boil over high heat. Add the clams, cover, and cook until all the clams open, about 4 minutes. Discard any that do not open. Remove the clams with a slotted spoon and place in a bowl.
• Bring the chowder broth to a simmer over medium heat. Add the sweet potato dice, bacon, and honey and cook for 1 minute. Add the chopped clams and cook for 1 minute. Add the heavy cream and cook until just heated through, about 1 minute.
• Ladle into bowls and garnish each bowl with a few clams in the shell and a sprinkling of fresh tarragon. Serve immediately.

SWEET POTATO AND CHIPOTLE CLAM CHOWDER

Steps:

• In a large saucepan bring the wine and water to a boil. Add the clams, cover and cook until all of the clams have opened, discarding any that have not. Remove the clams to a bowl and strain the liquid through a fine mesh strainer into a bowl. This should yield 6 cups. If it does not, add some bottled clam juice. In a large saucepan cook the bacon over medium high heat until golden brown. Remove the bacon to a paper towel lined plate, and drain all but 3 tablespoons of the bacon fat from the pan. Add the leek and celery and cook, stirring frequently, until soft. Add the bacon back in along with the flour and cook for 2 minutes. Slowly add the reserved clam broth, thyme and chipotle puree to the pan, stir well, bring to a simmer. Add the potatoes and cook until soft, about 10 minutes. Add the cream, shrimp and scallops to the chowder and simmer, covered, over low heat. Add the clams back to the chowder and season with salt and white pepper.

SWEET POTATO CLAM CHOWDER

Steps:

• Peel and chop Sweet Potatoes.
• Chop Onions.
• Chop Turkey Bacon.
• Combine Onions, Sweet Potatoes, Clams, and Bacon in Crock pot. Cover with 1.5 cups of water. Cook on high for 3-4 hours.
• Stur in Milk, Cream, Flax Seed and allow to cook again 30 minutes to 1 hour.

SWEET POTATO & CLAM CHOWDER

Steps:

• Chowder Base: Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan. To Finish: Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels. Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl. Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately.