Yam and Clam Bisque

READY IN: 35mins




  • In a three-quart saucepan, heat the oil over medium heat.
  • Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
  • Remove bacon from pot, drain and set aside.
  • With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and sauté over medium heat until the onion is tender, about 4-5 minutes.
  • Add the garlic and sauté one minute longer.
  • Add the wine and deglaze the pan, reduce liquid to half, about one minute.
  • Add the yams and white potatoes and clam juice to the pot.
  • Add salt and optional Tabasco.
  • Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
  • Remove pot from heat.
  • Puree soup in a food processor in two batches or use an immersion blender. Process until smooth. Soup should be quite thick at this point.
  • Add the half and half and clams. If soup is still too thick, add additional half and half or milk until it is your desired consistency.
  • Reheat soup but do not boil.
  • Correct seasoning. Additional salt may be required. A pinch of sugar may be necessary depending on the sweetness of your yams.
  • Garnish with crumbled reserved bacon.