Caribbean Clam Chowder

Yield: 4 servings

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Ingredients

check (6.5 oz.) minced clams 1 can (6.5 oz.) minced clams

check sweet potatoes, cubed 2 cups sweet potatoes, cubed

check onion, chopped 1/2 cup onion, chopped

check celery, chopped 1 stalk celery, chopped

check sweet red pepper, chopped 1/4 cup sweet red pepper, chopped

check garlic, minced 2 cloves garlic, minced

check dried thyme 1 1/2 teaspoons dried thyme

check (10 oz.) diced tomatoes 1 can (10 oz.) diced tomatoes

check lime juice 1 tablespoon lime juice

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Directions:

Drain clams, reserving juice; set clams aside. Add enough water to clam juice to make 2 1/2 cups liquid. In a large saucepan, bring the clam liquid to a boil. Stir in sweet potatoes, onion, celery, sweet red pepper, garlic and thyme. Return to boiling; reduce heat.

Cover and simmer about 10 minutes or until sweet potatoes are tender. Mash mixture slightly with a potato masher. Stir in clams, undrained tomatoes and lime juice. Return to a boil; reduce heat and cook for 2 minutes more.

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