New American Sweet Potato Clam Chowder
A delicious rendition of a classic, sweet potatoes add flavor, color and extra nutrition to this rich clam chowder.
1 pint shucked fresh clams, or 2 (6.5-ounce) cans minced clams
2 slices bacon
1 cup onion, finely chopped
1 1/2 cups cubed sweet potatoes
1 teaspoon cubed potato
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire Sauce
1/8 teaspoon ground black pepper
2 cups milk
1 cup light cream
2 tablespoons all-purpose flour
- Chop shucked clams, reserving liquid (or drain canned clams, reserving liquid). Set clams aside.
- Add water to reserved clam liquid to make 1 cup; set aside.
- In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in the pan. Drain bacon on paper towel; crumble and set aside.
- In the bacon drippings sauté the onion for about 5 minutes. Add the reserved 1 cup clam liquid, sweet potatoes, potatoes, bouillon granules, Worcestershire sauce and pepper.
- Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until potatoes are fork-tender.
- Combine milk, cream and flour until smooth. Add to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in clams and cook about 3 minutes more.
- Top each serving with crumbled bacon.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 432; Total Fat: 21g; Saturated Fat: 11g; Total Carbs: 36g; Fiber: 3g; Protein: 23g; Sodium: 498mg; Potassium: 1003mg.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.