---------- Recipe via Meal-Master (tm) v8.02
  
       Title:  CLAM CHOWDER MANHATTAN STYLE
  Categories: Seafood
       Yield: 6 servings
  
      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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