Title: Clam Chowder, New England Style
Categories: Soup Pork Seafood
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.