Sweet Potato Clam Chowder

 

We grew up having family reunions and taking family vacations to the Oregon Coast. The days were filled with sea-shell hunting, whale-watching, wave jumping, and sand-castle making. The day usually ended with all 6 kids completely covered in sand and a delicious bowl of clam chowder for dinner. We love a good clam chowder and all the memories of the coast that comes with it. Unfortunately most clam chowders are filled with lots of unhealthy ingredients. I created this recipe to include all the delicious flavors of clam chowder with cutting the fat and flour and adding a bonus veggie. We hope you enjoy it as much as we do.




1. Start off with a one medium, white sweet potato and give it a peel.

2. Chop the sweet potato into cubes, toss into a pan with one cup of water, cover, and cook on medium heat until tender.

3. While the white sweet potato is cooking, heat 2 tablespoons olive oil or coconut oil in a large soup pan. Add one chopped onion, 5-6 stocks chopped celery, and leaves from 4 sprigs fresh thyme. Cook until fragrant.

To remove the leaves from a thyme spring, grab the thyme stem at the top and slid your fingers along from top to bottom. The leaves will pop off easily.

4. Add 1 cup small diced carrots and 2 minced garlic cloves.

5. Stir to combine and cook for 2-3 minutes. Then drain the clam juice from 2 small cans of clams (around 6 ounces, or one larger 10-ounce can) over the veggies (reserving the clams for later).

5. Add an additional 1/3 cup clam juice (trust me - this does not have an overpowering "fishy" flavor). The additional clam juice is necessary to give it the clam chowder flavor. Add 4-5 cups peeled and diced potatoes. Any potato variety will do. Add 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.

6. Add 3 cups chicken or veggie stock and 1 tablespoon of fresh parsley, or 1 teaspoon of dried. (I freeze my fresh herbs from my summer herb garden in olive oil or broth, so I added one cube of parsley in broth). Cook on medium-low until the potatoes are tender, about 20 minutes.

 

7. Meanwhile, when the sweet potatoes are very soft, drain the water and place them in a blender or food processor.

 

8. Add 1/2-1 cup cream (soy, coconut, dairy - whichever cream you desire) and a pinch of cayenne pepper and blend until a thick smooth puree. I used 1 cup to create a thicker more "chowder" taste but feel free to lower to a 1/2 cup if desired (I purposefully don't give a specific measurement in this recipe). If you are using dairy keep in mind that the higher the fat content, the thicker and creamier consistency you will achieve. I would *highly* recommend heavy cream, or half-and-half. If you are using a non-dairy cream I recommend using coconut cream or coconut milk since it's the thicker and creamier option if going the non dairy route, but this will add a slightly sweet undertone.

This is your "roux" and will thicken your soup into the chowder.

 

9. Stir the sweet potato cream base into the soup when the veggies are tender. Remove from heat and add the reserved minced clams. This soup is amazing in homemade sourdough bread bowls. Bon Appétit!

Sweet Potato Clam Chowder
Serves 8 

1 white sweet potato
6 red or gold potatoes or 3 Russet potatoes, peeled and cubed (5 cups chopped)
1 cup of chopped peeled carrots
1 onion, chopped
5 celery stalks, chopped
2 cloves minced garlic
3 cups of veggie or chicken broth
2 6-oz cans minced clams
1/3 cup bottled clam juice
1 cup cream (dairy, soy, or coconut)
2 tablespoons olive oil
4 sprigs fresh thyme or 2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 Tablespoon fresh parsley or 1 teaspoon dried
Pinch of cayenne 

1. Peel and chop the white sweet potato. Put in a pan with 1 cup of water, cover, and cook on medium heat until very tender.

2. Heat the olive oil in a pot and add the onions, celery, and thyme. Cook until the onions are fragrant 2-3 minutes. Add the carrots and garlic. Drain the canned clams over the veggies and set the clams aside. Add the additional 1/3 cup clam juice and the potatoes, salt, pepper, and parsley. Stir in the broth, cover, and cook on medium-low until the vegetables are tender, around 20 minutes.

3. When the sweet potatoes are very soft, drain the water and place sweet potatoes in a blender. Add the cream of choice to the blender, a pinch of cayenne pepper, and blend into a thick smooth puree. Add this sweet potato puree into the soup and stir until combined. Take off heat and stir in the canned clams. Serve warm and enjoy.