New England Clam Chowder

First, extract the liquid from the clams and transfer it to a medium-sized pot. Set the clams aside for now.

Next, add water or bottled clam juice to the pot. Then, introduce diced potatoes and onions into the mixture, covering them with a lid. Cook over medium heat, stirring occasionally until the potatoes become tender.

Now, it's time to add a rich and creamy base to our soup. Pour in milk, evaporated milk, butter or margarine, chopped parsley, dried thyme, seafood seasoning, celery salt, and a pinch of salt and pepper to taste. Stir in some crushed cracker crumbs and the set-aside clams.

Finally, let the soup simmer gently until it's almost boiling point. Be cautious not to let it boil over, as this can be a disaster. Once the soup has reached the perfect consistency, serve it hot and enjoy!