24    Clams
3 c  Water
1/2 lb Pork, diced
3 tb Butter
1    Onion, sliced
3    Potatoes, diced
1 3/4 c  Half & half
1 tb Soy sauce
2    Cloves garlic, crushed
1 ts Basil
1 ts Parsley
1 ts 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 through. Serve hot.