Master this method and you can make any number of chowders, clam, corn, fish, shellfish.
If you can't tolerate dairy--no worries. Cook 2 extra potatoes until they can be pushed through a food mill along with 15.5ounces of cooked cannellini white beans puréed and added to the mixture. Thin with water or alternative milk to your desired thickness.
4 6.5 ounce/184g tins of minced clams, drained liquor reserved
2 tablespoons/29g unsalted butter
1 large onion, minced (if no Allium family can be used ie onion or garlic sub bell peppers and/or fennel minced)
2 saltines or water crackers, crushed
4 medium potatoes, diced
2 cups/500ml water
2 cups/500ml half and half, milk or heavy cream
salt and pepper to taste
oyster crackers to garnish
In a large heavy bottom sauce pan on medium heat melt the butter. Add the onion and sauté until soft (about 5 minutes) add the cracker and stir to incorporate. Add water, the milk and reserved clam liquor. Stir briskly. Let simmer for 2-3 minutes. Add the potatoes and let simmer covered for 19 minutes. Potatoes should almost fall apart. Add the clams stirring to just heat through for 1-2 minutes. Taste for seasoning. Serve with oyster crackers.
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