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How To make Clam Chowder Manhattan Style


36 Live clams
3 tb Butter
3/4 lb Pork, diced
4 Onions, chopped
2 1/2 c Chopped celery
4 Tomatoes
1 1/2 c Chopped carrots
3 t Fresh parsley
3 t Basil
1/2 t Thyme
1 Bay leaf
3 Cloves garlic, diced
1 tb Soy sauce
2 1/2 qt Liquid (clam cooking broth
-and water) 4 Potatoes, diced
Place clams in soup kettle, cover with water, and steam open. Remove clams from 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 one hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasoning if necessary. Serve immediately, with crackers.

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