24 Clams
3 cups Water
1 3/4 cup Half & Half
1 Tbsp Soy Sauce
1/2 lb Pork, diced
2 cloves Garlic, crushed
3 Tbsp Butter
1 tsp Basil
1 Onion, sliced
1 tsp Parsley
3 Potatoes, diced
1 tsp 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 thoroughly. Serve New England style clam chowder with fresh bread or your favorite soup crackers