Sweet Potato And Chipotle Clam Chowder Recipe

Name: Sweet Potato And Chipotle Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 cherrystone clams, scrubbed; 1/4 pound bacon, cut into 1/4 inch dice; 1/2 lb. bay scallops; 1/2 lb. bay shrimp; 2 cups white wine; 2 cups water; 2 large leeks, cleaned and sliced (white portion only); 2 stalks celery, finely diced; 3 tablespoons all purpose flour; 6 cups clam stock (made from steaming the clams); clam juice, if needed; 2 teaspoons fresh thyme leaves; 1 tablespoon chipotle puree; salt and freshly ground white pepper; 2 large sweet potatoes, peeled and cut into 1/2 inch cubes; 1/2 cup heavy cream

Servings: persons

25 cherrystone clams, scrubbed
1/4 pound bacon, cut into 1/4 inch dice
1/2 lb. bay scallops
1/2 lb. bay shrimp
2 cups white wine
2 cups water
2 large leeks, cleaned and sliced (white portion only)
2 stalks celery, finely diced
3 tablespoons all purpose flour
6 cups clam stock (made from steaming the clams)
clam juice, if needed
2 teaspoons fresh thyme leaves
1 tablespoon chipotle puree
salt and freshly ground white pepper
2 large sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup heavy cream

1
In a large saucepan bring the wine and water to a boil. Add the clams, cover and cook until all of the clams have opened, discarding any that have not. Remove the clams to a bowl and strain the liquid through a fine mesh strainer into a bowl. This should yield 6 cups. If it does not, add some bottled clam juice.
2
In a large saucepan cook the bacon over medium high heat until golden brown. Remove the bacon to a paper towel lined plate, and drain all but 3 tablespoons of the bacon fat from the pan. Add the leek and celery and cook, stirring frequently, until soft. Add the bacon back in along with the flour and cook for 2 minutes. Slowly add the reserved clam broth, thyme and chipotle puree to the pan, stir well, bring to a simmer. Add the potatoes and cook until soft, about 10 minutes.
3
Add the cream, shrimp and scallops to the chowder and simmer, covered, over low heat. Add the clams back to the chowder and season with salt and white pepper.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 25 cherrystone clams, scrubbed, 1/4 pound bacon, cut into 1/4 inch dice, 1/2 lb. bay scallops, 1/2 lb. bay shrimp, and more.

Yes, Sweet Potato And Chipotle Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Chipotle Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions