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Clam Chowder Manhattan Style Recipe
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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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