This hearty version of New England-style clam chowder features diced pork instead of the more traditionally used bacon, along with the ever-present onion and potatoes in a cream-based broth.

New England Clam Chowder

24 whole clams
3 cups water
3 tablespoons butter
1/2 pound pork strips, diced
1 onion, sliced
3 potatoes, peeled and diced
1 3/4 cups half-and-half
1 tablespoon soy sauce
2 garlic cloves, crushed
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme

1. Scrub clams and place whole clams in a bowl; cover with cold water and let stand for 30 minutes. Drain and rinse; set aside.
2. Combine whole clams in water; bring to a boil until clams open. Drain, reserving the liquid. Toss any unopened clams. Remove the clams from their shells; chop the meat, and set aside.
3. In a saucepan on medium heat, saute diced pork strips with sliced onion in butter, until onion is transparent. Add diced potatoes and clam liquid; simmer for 20 minutes.
4. Stir in half-and-half, soy sauce, crushed garlic cloves, basil, chopped parsley, thyme, and the clams. Heat through.

Makes 4 servings.