Clam Chowder Manhattan Style

Directions

Place clams in soup kettle, cover with water, and steam open.

Remove clams from shells and mince fine; reserve.

Strain clam liquid and reserve.

Sauté 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.