This recipe is so delicious, that I’m posting it before I even have a picture for it. You’ll have to deal with a placeholder image for the time being. The Portland winter rain is limiting my photo shoots to near impossible.
When making this recipe, I threw things into the pot and stirred. I really didn’t measure much, so the quantities below are estimates, especially the clams and clam juice.
Recipe inspired by Cody Limbaugh
4 strips of bacon, diced into 1/2 inch square pieces
2 large onions, diced
2 teaspoons garlic, minced
1 stick of butter
2 bay leaves
1 tablespoon fresh thyme
2 cans of coconut milk
1 cup of clam juice
1 cup (or normal can size) of clams
8 oz fresh crab meat (optional)
3/4 pound sweet potatoes, peeled and diced into 1/2″ cubes
salt and pepper
In a stock pot or dutch oven over medium heat, cook the bacon until the fat is rendered and the bacon is browned. Add the onion and garlic, cook until softened, about 3 to 5 minutes. Toss in the stick of butter and stir occasionally.
Once the butter has melted, add the coconut milk, clam juice, bay leaves, thyme, clams, crab (if using), and sweet potatoes. Bring to a boil. Reduce to a simmer and cook for 25 minutes, stirring occasionally until the sweet potatoes are soft. Season with salt and pepper to your taste.