Caribbean Clam Chowder

Yield: 4 servings

Ingredients

1 can (6.5 oz.) minced clams

2 cups sweet potatoes, cubed

1/2 cup onion, chopped

1 stalk celery, chopped

1/4 cup sweet red pepper, chopped

2 cloves garlic, minced

1 1/2 teaspoons dried thyme

1 can (10 oz.) diced tomatoes

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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