Title: New england clam chowder
 Categories: Soups, Clams
      Yield: 6 servings
 
     24    Clams
      3 c  Water
    1/2 lb Pork, diced
      3 tb Butter
      1    Onion, sliced
      3    Potatoes, diced
  1 3/4 c  Half & half
      1 tb Soy sauce
      2    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 for 20 minutes.  Stir in half & half,
  seasonings, and clams.  Heat through.  Serve hot.
  
  Serves 6.
  
  Posted by Fred Peters.