LITTLENECK CLAM AND SWEET POTATO CHOWDER

Littleneck Clam and Sweet Potato Chowder image

Categories Potato Roast Clam Simmer Boil

Yield Serves 4

Number Of Ingredients 21

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Ingredients

Chowder Broth
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
Chowder Garnish
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

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.