Recipe: New England Clam Chowder

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NEW ENGLAND CLAM CHOWDER

Yield: 6 servings

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.