New American Sweet Potato Clam Chowder
Courtesy of North Carolina Sweet Potato Commission 4 Servings • 10 min. Prep Time • 15 min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 432; Total Fat: 21g; Saturated Fat: 11g; Total Carbs: 36g; Fiber: 3g; Protein: 23g; Sodium: 498mg; Potassium: 1003mg;