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New American Sweet Potato Clam Chowder

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;
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