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Place clams in soup kettle, cover with water, and steam open. Remove clams from their 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, thyme, bay leaf, garlic and soy sauce. Stir incorrect amount of liquid (clam cooking water and additional water if needed); simmer, covered 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings, if necessary. Serve immediately, with crackers.
Your Clam Chowder ( Manhattan Style ) is ready. Buon appetito!
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