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New American Sweet Potato Clam Chowder
Courtesy of North Carolina Sweet Potato Commission
Servings: 4
Prep Time: 10 min.
Cook Time: 15 min.
What you need:
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1 pint shucked fresh clams, or 2 cans (6 1/2 oz) minced clams
2 slices bacon
1 c. onion, finely chopped
1 1/2 c. sweet potatoes,cubed
1 c. potato, cubed
1 tsp. instant chicken bouillon granules
1 tsp. Worcestershire Sauce
1/8 tsp. pepper
2 c. milk
1 c. light cream
2 Tbsp. all-purpose flour
What to do:
1. Chop shucked clams, reserving liquid (drain canned clams, reserving liquid). Set clams aside.
2. Add water to reserved clam liquid to make 1 c. Set aside.
3. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 Tbsp. drippings in the pan. Drain bacon on paper towel; crumble and set aside.
4. In the bacon drippings sauté the onion for about 5 min. Add the reserved clam liquid (1 c.), sweet potatoes, potatoes, bouillon granules, Worcestershire sauce and pepper.
5. Bring to a boil; reduce heat and simmer, covered, for 10 min. or until potatoes are fork-tender.
6. 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 min. more.
7. Top each serving with crumbled bacon.
Nutritional information:
Calories: 432;   Total Fat: 21g;   Saturated Fat: 11g;   Total Carbs: 36g;   Fiber: 3g;   Protein: 23g;   Sodium: 498mg;   Potassium: 1003mg;  
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