Clam Chowder Manhattan Style

• 36 each clams live
• 3 tablespoons butter
• 3/4 pound pork diced
• 4 each onions chopped
• 2 1/2 cups celery chopped
• 4 each tomatoes
• 1 1/2 cups carrots chopped
• 3 teaspoons parsley leaves
• 3 teaspoons basil
• 1/2 teaspoon thyme
• 1 each bay leaves
• 3 cloves garlic diced
• 1 tablespoon soy sauce, tamari
• 2 1/2 quarts liquid from clam broth
• 4 each potatoes diced

1. Place clams in soup kettle, cover with water, and steam open.
2. Remove clams from shells and mince fine; reserve.
3. Strain clam liquid and reserve.
4. Saute pork and onions in butter until onions are clear.
5. Add tomatoes and simmer 5 minutes, stirring.
6. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.
7. Stir in correct amount of liquid, simmer, covered one hour.
8. Add potatoes and simmer 15 minutes.
9. Add clams and simmer another 8 minutes.
10. Adjust seasoning if necessary.
11. Serve immediately, with crackers.

live, butter, pork, onions, celery, tomatoes, carrots, parsley, basil, thyme, bay leaves, garlic, soy sauce, liquid from clam broth, potatoes

Taken from recipeland.com/recipe/v/clam-chowder-manhattan-style-39268 (may not work)