2 tablespoons unsalted butter
1/2 medium Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 medium sweet potatoes, roasted, peeled and pureed (with a ricer or food processor)*see Cook's Note
Salt and freshly ground black pepper
1/2 cup dry white wine
2 to 3 cups bottled or canned clam juice
1 tablespoon unsalted butter
1 medium sweet potato, peeled and cut into small dice
1 teaspoon sugar
Salt and freshly ground black pepper
4 slices slab apple wood smoked bacon, cut into small dice
1 cup dry white wine
12 fresh littleneck clams, scrubbed
Sweet potato chowder base
2 teaspoons honey
1/3 cup coarsely chopped fresh clams (steamers or cherrystone)
1/4 cup heavy cream
1 tablespoon finely chopped fresh tarragon leaves
*to roast sweet potatoes, preheat an oven to 375 degrees F. Roast the potatoes for 45 minutes to 1 hour, or until soft.
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