Sweet Potato Clam Chowder

Sweet potato soup - always reliable.

Sweet Potato Chowder
Yield: 3-4 servings

Chowder Base:
2 tablespoons butter
1/2 medium Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 large sweet potatoes, roasted, peeled and pureed (375 for 45-1hr)
Salt and pepper
1/2 cup dry white wine
2 bottles clam juice
1 tsp cayenne

1 tablespoon unsalted butter
1 medium sweet potato, peeled and cut into small dice
1 teaspoon sugar
Salt and freshly ground black pepper
4 slices slab apple wood smoked bacon, cut into small dice
Sweet potato chowder base
2 teaspoons honey
3 cans/1 Lbs chopped clams, juices reserved
1/2 cup cream
2 tablespoon finely chopped fresh tarragon


Heat a soup/sauce 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.
Heat the butter and 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. 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.

Heat the butter in a skillet 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.

To Finish:
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. Add clam juices if needed. Garnish with tarragon.