Cat Cora’s Sweet Potato Clam Chowder with Bacon

 

2 dozen medium clams such as Manila or 3 dozen small clams such as Littlenecks

12-ounce bottle clam juice, as needed

1 cup diced raw applewood smoked bacon (4 to 5 slices)

1 tablespoon extra-virgin olive oil

1 medium yellow onion, chopped (about 11/2 cups)

2 stalks celery, chopped

31/2 cups peeled and chopped sweet potato (2-inch chunks)1 bay leaf

1 teaspoon kosher salt

1/3 teaspoon freshly ground pepper

3 cups half-and-half

Scrub the clams well. Spread them in an even layer in a large 12-inch frying pan with a lid. Add 11/2 cups water, cover and bring to a boil. Set a heatproof bowl nearby. Cook the clams until the shells open, 2 to 5 minutes. As a clam opens, remove it from the pan with tongs and plop it into the bowl. After 5 minutes, turn off the heat and discard any clams that remain closed.

Pour the pan liquid through a sieve or cheesecloth to strain any grit. You should have about 1 1/2 cups. If there is less, add enough bottled clam juice to equal this amount; set aside.

Transfer the clams, still in their shells, back to the pan and cover it with a lid to keep them from drying out.

Cook the bacon in a 3-quart soup pot until crisp and brown. Transfer to a paper-towel lined plate to drain, reserving 1 tablespoon bacon fat in the pot. Discard the rest.

Add olive oil to the pot and heat over medium for a few seconds. Add onion and celery, cooking until soft and golden, about 5 minutes.

Add sweet potatoes, clam liquid, bay leaf, salt and pepper. Cover the pan and simmer just until sweet potatoes are tender, 8 to 10 minutes.

Meanwhile, remove clams from their shells. When sweet potatoes are done, add clams and half-and-half. Heat gently until chowder is piping hot. Serve topped with bacon. Makes 6 servings.

Per serving: 389 calories, 47 percent calories from fat, 20.0 g fat, (10.2 g sat fat, 5.8 g mono fat), 74 mg cholesterol, 19.6 g protein, 32.4 g carbohydrate, 3.4 g fiber, 980 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category