-
1
To make the chowder broth, preheat the oven to 375F.
-
2
Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes.
-
3
Remove from the oven and let cool slightly.
-
4
When cool enough to handle, halve each potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skins.
-
5
While the potatoes are still hot, mash with a potato masher or fork until smooth.
-
6
Heat the butter in a medium saucepan or Dutch oven over medium heat.
-
7
Add the onion and garlic and cook until soft, about 5 minutes.
-
8
Stir in the flour and cook for 30 seconds.
-
9
Stir in the sweet potato puree, season with salt and pepper, and cook until the puree is slightly thickened (you are making a sort of sweet potato roux).
-
10
Increase the heat to high, add the wine, and cook until completely evaporated, a couple of minutes.
-
11
Add 2 cups of the clam juice and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes.
-
12
If the mixture appears to be too thick, thin with a little extra clam juice or water.
-
13
Season with salt and pepper.
-
14
Strain the mixture into a bowl and then return the liquid to the saucepan.
-
15
Meanwhile, prepare the chowder garnish.
-
16
Melt the butter with the oil in a medium saute pan over medium heat.
-
17
Add the diced sweet potato, season with salt and pepper, and cook until golden brown and caramelized, about 10 minutes.
-
18
Transfer with a slotted spoon to a plate lined with paper towels.
-
19
Wipe the pan out with paper towels and return it to medium heat.
-
20
Add the bacon to the hot pan and cook until golden brown and crisp, about 7 minutes.
-
21
Transfer with a slotted spoon to a plate lined with paper towels.
-
22
Pour the wine into a medium saucepan and bring to a boil over high heat.
-
23
Add the clams, cover, and cook until all the clams open, about 4 minutes.
-
24
Discard any that do not open.
-
25
Remove the clams with a slotted spoon and place in a bowl.
-
26
Bring the chowder broth to a simmer over medium heat.
-
27
Add the sweet potato dice, bacon, and honey and cook for 1 minute.
-
28
Add the chopped clams and cook for 1 minute.
-
29
Add the heavy cream and cook until just heated through, about 1 minute.
-
30
Ladle into bowls and garnish each bowl with a few clams in the shell and a sprinkling of fresh tarragon.
-
31
Serve immediately.
