026 - Clam, Ham, and Yam Chowder

IMG_8672.jpg
IMG_8672.jpg

026 - Clam, Ham, and Yam Chowder

50.00
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Clam, Ham and Yam Chowder
1/3 cup olive oil
4 ounces diced country ham or tasso
4 small diced red chilis, or pinch of crushed red pepper
1 bay leaf
2 cups peeled and diced sweet potatoes
5 garlic cloves, minced
1 tsp. kosher salt
½ cup dry white wine
1 cup chopped tomatoes (fresh or canned)
1 ½ cup low sodium chicken or seafood stock
¼ cups half-and-half
3 lbs. manila or littleneck clams, scrubbed
1 tsp. freshly ground black pepper
3 Tbsps. chopped parsley

Heat the oil in a large skillet over medium heat. Add the ham, chilis or crushed red pepper, and bay leaf and cook, stirring frequently, for about 2 minutes. Add the sweet potatoes, garlic and salt and cook, stirring occasionally, until the sweet potatoes begin to soften, about 6-8 minutes. Add the wine and cook for another minute. Add the tomatoes, stock and half-and-half and bring to a simmer. Cover and cook until the sweet potatoes are tender when pierced with a paring knife. Add the clams, cover, and cook over high heat until the shells open, 6-8 minutes. Discard any clams that do not open and remove the chilis and bay leaf. Sprinkle the chowder with the pepper and parsley and serve with crusty bread.