---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Clam Chowder, Manhattan Style
  Categories: Soups/stews, Pork/ham, Fish/sea
       Yield: 6 servings
  
      36    Live clams                          3 ts Basil
       3 tb Butter                            1/2 ts Thyme
     3/4 lb Pork, diced                         1    Bay leaf
       4    Onions, chopped                     3    Cloves garlic, diced
       4    Tomatoes, chopped                   1 tb Soy sauce
   2 1/2 c  Chopped celery                  2 1/2 qt Liquid (clam cooking broth
   1 1/2 c  Chopped carrots                          + water
       3 ts Fresh parsley                       4    Potatoes, diced
  
   Place clams in  soup kettle, cover with water, and steam open.  Remove
   clams from their 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, 1 hour.  Add potatoes and simmer 15 minutes. Add clams and simmer
   another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
   crackers.
  
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