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 ts Fresh parsley
3 ts Basil
1/2 ts 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.