Littleneck Clam and Sweet Potato Chowder

Name: Littleneck Clam and Sweet Potato Chowder
Yield: Serves 4
Ingredients: 2 medium sweet potatoes; 2 tablespoons unsalted butter; 1 medium Spanish onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 1/2 cup dry white wine; 2 to 3 cups bottled clam juice, as needed; 1 tablespoon unsalted butter; 2 teaspoons canola oil; 1 small sweet potato, peeled and cut into small dice; Kosher salt and freshly ground black pepper; 1/4 pound slab applewood-smoked bacon, cut into small dice; 1 cup dry white wine; 16 fresh littleneck or cherrystone clams, scrubbed; 2 teaspoons honey; 1/2 cup coarsely chopped shelled fresh clams (steamers or cherrystones); 1/2 cup heavy cream; 1 tablespoon finely chopped fresh tarragon

December 14, 2011

I have had this chowder on the menu since day one, and no one—neither the patrons nor the staff—will let me take it off. Roasted sweet potato puree thickens the clam broth and imbues it with intense sweet flavor and a vibrant orange hue. That sweetness plays perfectly against the astringent wine and briny clam juice in the broth; a “touch” of rich cream added at the end brings everything lusciously together. Of course, there are also lots of fresh clams, smoky bacon, and (sweet) potato cubes in this hearty soup. Fresh tarragon delivers a touch of delicate anise flavor and a spot of green in the otherwise sunset-orange soup.

Recipe notes

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