Place clams in large soup pot, cover with water, and steam until they open. Strain clam liquid(cooking water). Remove clams from their shells
and mince fine. Reserve liquid and clams in refrigerator. Sauté pork and onions in butter until onions are clear. Add tomatoes and simmer for 5 minutes, stirring occasionally. Add celery, carrots,
parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of broth (clam cooking water plus 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. Portion into large bowls, sprinkling a small dash of fresh parsley on top of each one. Serve Manhattan clam
chowder with buttered soup crackers. Yields 6 servings.