Title: Clam chowder, manhattan style
 Categories: Seafood
      Yield: 6 Servings
 
     36 ea Live clams
      3 tb Butter
    3/4 lb Pork, diced
      4 ea Onions, chopped
      4 ea Tomatoes, chopped
  2 1/2 c  Chopped celery
  1 1/2 c  Chopped carrots
      3 ts Fresh parsley
      3 ts Basil
    1/2 ts Thyme
      1 ea Bay leaf
      3 ea Cloves garlic, diced
      1 tb Soy sauce
  2 1/2 qt Liquid (clam cooking water +
      4 ea 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.  Serves 6 ~---