Clam Chowder, New England Style

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Title: Clam Chowder, New England Style
Categories: Soups/stews, Pork/ham, Fish/sea
Yield: 6 servings

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

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