• 4 cans (6.5 oz / 184 g each) minced clams, drained with liquor reserved (total about 26 oz / 736 g clams)
• 2 tablespoons (29 g) unsalted butter
• 1 large onion (about 200–250 g), minced
  (Allium-free option: substitute with diced bell peppers and/or fennel)
• 2 saltines or water crackers, crushed (about 10–15 g)
• 4 medium potatoes (about 600–800 g total), peeled and diced into ½–¾ inch (1.5–2 cm) cubes
• 2 cups (500 ml) water
• 2 cups (500 ml) half-and-half, whole milk, or heavy cream (use heavy cream for extra richness)
• Salt and freshly ground black pepper, to taste
• Oyster crackers, for garnish

Dairy-free adaptation: Cook 2 extra potatoes until very soft. Push them through a food mill or mash thoroughly along with one 15.5 oz (439 g) can of cooked cannellini white beans (puréed). Use these to thicken the chowder and thin with water or plant-based milk as needed. Instructions

1. Sauté the aromatics: In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the minced onion and sauté until soft and translucent, about 5 minutes.
2. Build the base: Stir in the crushed saltines or water crackers until incorporated. Pour in the water, half-and-half (or milk/cream), and the reserved clam liquor. Stir briskly to combine. Bring to a gentle simmer and cook for 2–3 minutes.
3. Add potatoes: Stir in the diced potatoes. Cover and simmer for about 19 minutes, or until the potatoes are very tender and almost falling apart. This helps naturally thicken the chowder.
4. Finish with clams: Add the drained minced clams and stir gently just to heat through, 1–2 minutes. Do not overcook the clams or they can become tough. Taste and season with salt and pepper as needed.
5. Serve: Ladle into warm bowls and garnish generously with oyster crackers. Optional: top with a pat of butter, fresh chives, or a dash of hot sauce.

Tips for Success

• Metric precision: Weighing potatoes and using the provided gram/ml measurements ensures consistent results every time.
• Texture: For thicker chowder, mash some of the potatoes against the side of the pot before adding the clams.
• Make-ahead: This soup tastes even better the next day. Refrigerate up to 3 days. Reheat gently on the stovetop; add a splash of milk if it thickens too much.
• Customizations: Add crisp bacon or pancetta at the beginning for smoky flavor, or stir in corn kernels for a clam-corn chowder hybrid.
• Fresh clams option: Substitute canned clams with 2–3 pounds (900–1,350 g) fresh clams, steamed open first, using the steaming liquid in place of some water.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended due to the dairy and potatoes.

This YaDa Chef New England Clam Chowder is quick enough for weeknights yet impressive enough for company. One spoonful and you’ll understand why it’s a New England staple! Enjoy!