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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