When you look forward, you shall see a long forever, a boundless duration before you, which will swallow up your thoughts, and amaze your soul; and you will absolutely despair of ever having any deliverance, any end, any mitigation, any rest at all; you will know certainly that you must wear out long ages, millions and millions of ages, in wrestling and conflicting with this almighty merciless vengeance; and then you will have so done, when so many ages have actually been spent by you in this manner, you will know that all is but a point to what remains.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Seafood	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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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