Ingredients
6 to 8 bacon slices chopped
3 garlic cloves minced
1 cup chopped onion
1 cup chopped celery
1 carrot peeled and chopped
1 cup red bell pepper
2 oz diced hot green chilies
1 tsp dried thyme
1 large bay leaf
1 lb yam cut into 3/4" pieces
1 lb red skinned potato cut into 3/4" pieces
16 oz bottled clam juice
1 cup half & half
16 oz frozen corn
2 cups chopped razor clams
Preparation
Sauté bacon and garlic in medium pot until fat begins to render. Add onion, celery, carrot, bell pepper, chilies and sauté until vegetables are tender. Add thyme, bay leaf and stir. Add yam, red potato, clam juice, half & half and stir. Cover pot and simmer until potatoes are tender. Add corn, clams with juice and simmer until clams are cooked. Adjust seasonings, add salt and pepper and serve.
