Clam Chowder, New England Style

24 ea Clams
3 c Water
1/2 lb Pork, diced
3 tb Butter
1 ea Onion, sliced
3 ea Potatoes, diced 1 3/4 c Half & half
1 tb Soy sauce
2 ea Cloves garlic, crushed
1 ts Basil
1 ts Parsley
1 ts Thyme

Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. Serves 6 ~---

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