Clam Chowder, New En-Gland Style – Soups

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 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot.