Heat olive oil in a three-quart saucepan over medium heat.

Add bacon and cook until crisp, about 5-6 minutes. Remove bacon, drain, and set aside.

Add onion, celery, salt, and pepper to the pot (using about 1 tablespoon of bacon drippings) and sauté until the onion is tender, about 4-5 minutes.

Add the garlic and sauté for one minute longer.

Add the white wine and deglaze the pan, reducing liquid to half, about one minute.

Add the yams, white potatoes, and clam juice to the pot.

Add salt and Tabasco sauce (optional).

Bring to a boil, then reduce heat, cover, and simmer until potatoes are soft, about 15 minutes.

Remove from heat.

Puree the soup in a food processor in two batches or use an immersion blender until smooth.

Add the half-and-half and clams. If the soup is too thick, add additional half-and-half or milk until the desired consistency is reached.

Reheat soup but do not boil.

Correct seasoning. Add additional salt if needed. A pinch of sugar may be necessary depending on the sweetness of the yams.

Garnish with crumbled reserved bacon.