Razor Clam Corn Chowder

• 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

1. Saute bacon and garlic in medium pot until fat begins to render. Add onion, celery, carrot, bell pepper, chilies and saute 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.

bacon, garlic, onion, celery, carrot, red bell pepper, chilies, thyme, bay leaf, red skinned potato, clam juice, corn, razor clams

Taken from www.epicurious.com/recipes/member/views/razor-clam-corn-chowder-1233000 (may not work)