SWEET POTATO AND CHIPOTLE CLAM CHOWDER

SWEET POTATO AND CHIPOTLE CLAM CHOWDER image

Yield Serves four to six

Number Of Ingredients 16

25 cherrystone clams, scrubbed
1/4 pound bacon, cut into 1/4 inch dice
½ lb. bay scallops
½ lb. bay shrimp
2 cups white wine
2 cups water
2 large leeks, cleaned and sliced (white portion only)
2 stalks celery, finely diced
3 tablespoons all purpose flour
6 cups clam stock (made from steaming the clams)
clam juice, if needed
2 teaspoons fresh thyme leaves
1 tablespoon chipotle puree
salt and freshly ground white pepper
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup heavy cream

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.