the clams or steam them open using a little white wine
. Keep all the liquor from the shells.
In a heavy frying pan
slowly fry the bacon and onions until golden; transfer to a saucepan
. Add the boiling water, potatoes
and pepper and simmer
for about 15 minutes or until the potatoes are tender. Add the clams
, with their liquor
, and the milk. Bring to the boil and cook for 5 minutes. Remove from the heat and allow to sit for 1 hour.
Just before serving, reheat the chowder
. Ladle into bowls over crumbled crackers. You can get rid of alot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald.