Yield: 4 servings
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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