From the Kitchen of:  Bonnie

Source:  Better Homes and Gardens Quick Soups

 

1/2	pint	shucked clams OR one 6 1/2-oz. can minced clams
2	cups	peeled and cubed sweet potatoes (1 to 2 medium)
1	medium	onion, chopped
1	stalk	celery, chopped
1/4	cup	chopped red sweet pepper
2	cloves.	garlic, minced
1 1/2	tsp.	snipped fresh thyme OR 1/2 teaspoon dried thyme, crushed
1	10 oz. can	chopped tomatoes and green chile peppers
1	tbsp.	lime juice
1	tbsp.	dark rum (optional)

Drain clams, reserving juice.  Add enough water to clam juice to make 2 1/2 cups liquid.  If using fresh clams, chop clams; set aside.

In a large saucepan bring the clam liquid to boiling.
Stir in the sweet potatoes, onion, celery, sweet pepper, garlic, and, if using, dried thyme.
Return to boiling; reduce heat.
Simmer, covered, about 10 minutes or until sweet potatoes are tender.

Mash mixture slightly with a potato masher.
Stir in clams, undrained tomatoes, lime juice, rum (if desired), and, if using, fresh thyme.
Return to boiling; reduce heat.
Cook for 1 to 2 minutes more.

Makes 4 servings (6 cups)