New England clam chowder (also known as Boston Clam Chowder) is creamy soup due to the use of milk or cream, which gives it that recognizable white color. It's thick and made with clams, potatoes, onions, leeks, celery and at times includes salt pork.
Bring 1/4 cup water, 1/2 cup chicken broth and 6 cloves garlic to a boil. Add clams, cover and steam for 6 minutes until they open up.
Remove cooked bacon and place on a paper-towel lined plate.
Note: the oyster crackers can be baked while the soup is simmering in order to save time.