Recipe - Clam Chowder Manhattan Style

36 Live clams
3 tablespoon Butter
Three fourths pound Pork, minced
4 Onions, chopped
2 One half cup Chopped celery
4 Tomatoes
1 One half cup Chopped carrots
3 teaspoon Fresh parsley
3 teaspoon Basil
One half teaspoon Thyme
1 Bay leaf
3 Cloves garlic, minced
1 tablespoon Soy sauce
2 One half qt Liquid (clam cooking broth
and water)
4 Potatoes, minced

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.