The kamote we're all so fond of gets a gourmet makeover in this dish. Pan-roasted then puréed into a smooth, glorious soup, you'll love the sweetness from the sweet potato combined with the seaside flavor of the clams.
Serves 3 to 4 Prep Time 20 minutes Cooking Time 40 minutes
1/2 kilo clams, soaked in water
5 cups water
2 tablespoons butter
1 tablespoon olive oil
600 grams sweet potato (yellow or orange variety), peeled and cut into 1-inch cubes
2 teaspoons honey
1/2 cup chopped white onions
2 teaspoons minced garlic
1/2 cup dry white wine
1/4 cup heavy cream or milk
salt and pepper to taste
1/2 cup chopped bacon, fried until crisp
chopped parsley for garnish (optional)
grilled or toasted bread (optional)
1 In a medium stockpot, place clams and water. Bring to a boil and let the clams cook until they open. Discard clams that do not open. Strain stock using a fine sieve. Reserve 4 cups stock. Remove clam meat from the shells and set aside. Reserve about 6 clams in shells for garnish.
2 In another stockpot, melt butter and heat oil. Add sweet potato and cook until slightly brown and tender over low heat, about 10 minutes. Add honey and mix well. Add onions and cook until translucent. Add garlic and sauté until fragrant. Increase heat to high and add white wine. Let reduce to half. Add 4 cups reserved clam stock and mix well. Bring to a boil then reduce to a simmer. Cook for 10 to 15 minutes or until sweet potatoes are very tender.
3 Transfer soup to a blender and purée until smooth. Place soup back to a clean stockpot and bring to a boil. Lower heat and add cream or milk and reserved clam meat. Season with salt and pepper to taste. Mix well.
4 When ready to serve, portion soup among three or four bowls. Top each with 2 clams in shells and bacon. Sprinkle with chopped parsley and serve with toasted bread, if desired.
Photography by Aldwin Aspillera | Recipe & Styling by Rachelle Santos
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