CLAM CHOWDER, NEW ENGLAND STYLE

Yield: 6 servings

24 Clams
3 c Water
1/2 lb Salt 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.