Clam Chowder, New England Style

24 Clams 1 3/4 c Half & half

3 c Water 1 tb Soy sauce

1/2 lb Pork, diced 2 Cloves garlic, crushed

3 tb Butter 1 ts Basil

1 Onion, sliced 1 ts Parsley

3 Potatoes, diced 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. -----