-
1
In a three-quart saucepan, heat the oil over medium heat.
-
2
Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
-
3
Remove bacon from pot, drain and set aside.
-
4
With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and saute over medium heat until the onion is tender, about 4-5 minutes.
-
5
Add the garlic and saute one minute longer.
-
6
Add the wine and deglaze the pan, reduce liquid to half, about one minute.
-
7
Add the yams and white potatoes and clam juice to the pot.
-
8
Add salt and optional Tabasco.
-
9
Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
-
10
Remove pot from heat.
-
11
Puree soup in a food processor in two batches or use an immersion blender. Process until smooth. Soup should be quite thick at this point.
-
12
Add the half and half and clams. If soup is still too thick, add additional half and half or milk until it is your desired consistency.
-
13
Reheat soup but do not boil.
-
14
Correct seasoning. Additional salt may be required. A pinch of sugar may be necessary depending on the sweetness of your yams.
-
15
Garnish with crumbled reserved bacon.
