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SERVES:
4

INGREDIENTS:

• 4 slices bacon, diced and crisped in soup pot


• 1/3 cup diced onion


• 1/3 cup diced celery


• 2 cups 1/2 inch cubed peeled sweet potato


• 2-3 ears corn, kernels removed


• 2 6-ounce cans chopped clams


• 1 cup heavy cream


• 1 cup milk


• Approx. 1/2 cup chopped green onions


• Black pepper to taste

PROCEDURE:

Get started by using a heavy bottomed pot to crisp up 4 slices of diced bacon, drain that on paper towels and then pour off about 1/2 of the rendered bacon fat.

Add about 1/3 cup each diced onion and diced celery and 2 cups of peeled and 1/2-inch cubed sweet potatoes and get those going.

After a few minutes, when the onions have softened up a bit, add the kernels of corn from 2-3 ears of corn, let that go for a couple of minutes and then add the juice from 2 6-ounce cans of chopped clams reserving the clams and add about 1 cup each of heavy cream and milk and bring it up to a simmer.

Cook that along just until the sweet potatoes are cooked through and then add the reserved clams and the crispy bacon and a handful of chopped green onions.

Then add a good crack of black pepper to that, let everything warm through and it's time to eat.

HINTS:

Use regular potatoes instead of sweet potatoes and frozen corn instead of fresh if you like.