Manhattan Clam Chowder

Servings: 6
Ingredients:

36    Live clams
3 tb Butter
3/4 lb Pork, diced
4    Onions, chopped
4    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    Bay leaf
3    Cloves garlic, diced
1 tb Soy sauce
2 1/2 qt Liquid (clam cooking water  
-water)
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 for 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, for 1 hour. Add potatoes and simmer for 15 minutes. Add clams and
simmer for another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers.

Serves 6.

Posted by Fred Peters.