Serves 6

1 6.5 Oz Can Clams
4 Tablespoon Butter
2 Cloves Minced Garlic
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Chopped Green pepper
3 Tablespoon Flour
Sprig Of Fresh Thyme
1 10 Oz Can Of Crushed Tomatoes
2 Cups Cubed Caribbean Sweet Potatoes
4 Tablespoon  Island Spiced Hot Sauce
1 Tablespoon Lime Juice
Amber Rum Optional
Salt and Pepper

Method:
Drain clams and combine juice with the 2 1/4 cups of water and set aside. Over medium high heat melt butter and sweat onion, celery and garlic for about 5 minutes. Add the flour and mix well add the tomato and clam juice mixture. Mixing with a whisk to incorporate the flour. Add the sweet potato, thyme and green pepper, bring to a boil and reduce to a simmer for about 10 minutes or until potatoes are half cooked. Add hot sauce with the clams to chowder and continuing cooking until potatoes are cooked. Add lime juice and rum, correct seasoning. Serve with extra Chef Carlton’s island spiced hot sauce as desired.