Substitute a solid quart of clams for the fish, the other ingredients being the same as for fish chowder. Add a cup of cold water to the clams, pick over carefully, to remove bits of shell, strain the water and clam liquor through two folds of cheesecloth and in it scald the clams; strain out the clams and keep hot. Add the flour to the fat and onion, cook until frothy, then gradually add the clam liquor and, when the mixture boils, strain it over the parboiled potatoes, and cook until the potatoes are tender, adding no more water than is necessary. When ready to serve add the scalded milk (part cream is better), the clams, and the crackers.

Many kinds of crackers need be soaked in cold milk before they are added to the chowder. Substitute oysters for clams for oyster chowder.