Clam Chowder, Manhattan Style

36 Live clams 3 ts Basil

3 tb Butter 1/2 ts Thyme

3/4 lb Pork, diced 1 Bay leaf

4 Onions, chopped 3 Cloves garlic, diced

4 Tomatoes, chopped 1 tb Soy sauce

2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth

1 1/2 c Chopped carrots + water

3 ts Fresh parsley 4 Potatoes, diced

Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers.
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