Yes to Yummy

Savory Steamers with Sweet Potato Chips (gluten-free, dairy-free, Paleo)

May 1, 2013 Leave your thoughts Print this page

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I am very fortunate to have many food lovers in my life. One of those people is my awesome band director, whose specialty is…you guessed it, seafood.

Using his tips, I created a lick-your-bowl-clean dinner that was both satisfying and really easy to make. You don’t have to be a five-star chef to turn out this delicious meal!

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Before you start cooking, chop up 1 large onion, 2 stalks of celery, plus a handful of their leaves, 1 large carrot, and 4 cloves of garlic. Don’t leave out the celery leaves—they really help the dish shine.

Heat about 2 tablespoons of ghee or butter in a big pot over medium heat. Meanwhile, scrub off some Littleneck clams in the sink. I made 24 for 3 people, so figure about 8 per person. 

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Once the ghee or butter is hot and melted, add the onion and saute until soft, about 4 minutes. Then, add in the celery, celery leaves, carrot, and garlic and continue cooking until beginning to brown, about 6 to 7 minutes longer. Do not season with salt, or if you do, only add a little bit.

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Turn the heat down to medium-low and pour in 1 cup of stock (I used my homemade duck stock) and about 3/4 cup of white wine. Bring to a boil before adding the clams, covering the pot with a lid, and steaming until the clams have just opened, about 3 to 4 minutes. Don’t overcook them!

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Scoop up the clams and a bunch of the broth into a bowl, and dig in. It’s as easy as that!

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In French-style bistros, French fries are usually served with steamed shellfish. My sweet potato fries haven’t been turning out too well lately, so I decided to make sweet potato chips instead. They were fabulous, if I do say so myself.

Preheat the oven to 450 degrees and grease two large baking sheets with olive or coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness. 

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Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife. 

Toss the rounds in about 2 tablespoons of olive oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!

Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.

Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.

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What’s your favorite bistro or pub dish? Leave me a comment on Facebook and let me know!


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