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1
Heat the butter in a medium saucepan or Dutch oven over medium heat.
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2
Add the onions and garlic and cook until soft.
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3
Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
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4
Increase the heat to high, add the wine and cook until completely reduced.
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5
Add the clam juice and cook for 15 to 20 minutes, stirring occasionally.
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6
If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper.
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7
Strain the mixture into a bowl and return to the pan.
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8
To Finish:
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9
Heat the butter in a small saute pan over medium high heat.
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10
Add the potatoes and cook until golden brown and caramelized.
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11
When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through.
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12
Remove with a slotted spoon to a plate lined with paper towels.
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13
Heat a pan over medium heat, add the bacon and cook until golden brown and crisp.
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14
Remove with a slotted spoon to a plate lined with paper towels.
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15
Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes.
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16
Remove the clams with a slotted spoon and place in a bowl.
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17
Bring sweet potato chowder base to a simmer.
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18
Add the cooked bacon, sweet potatoes and honey and cook for 1 minute.
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19
Add the chopped clams and cook for 2 minutes.
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20
Add the heavy cream and cook an additional minute or until just heated through.
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21
Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon.
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22
Serve immediately.
