This is not authentic, okay? With that out of the way, it is sooo good, super-easy and low-carb friendly.
Chop four or five anchovy fillets into small pieces, then cook in olive oil over medium heat until they sort of start to melt into the pan. (If your anchovy fillets came in olive oil – I prefer those to the salt-packed – toss that into the pan, too.) Then add half a large chopped onion and a couple of minced cloves of garlic, cooking until the onion is soft. (Do not, now or ever, burn the garlic. It goes bitter.)
Next, add two cans of clams, including the juice in which they came. Bring to the boil then simmer for a few minutes. Add about a cup of milk and a couple of heaping dessertspoonfuls of sour cream. Whisk the sour cream into the soup so that it’s not all lumpy in there…if that kind of thing bothers you. It doesn’t me.
Season with lots of ground black pepper. You probably don’t need to add salt here, because of the anchovies.
If you don’t like anchovies, use them anyway. This soup doesn’t taste of them, but they do give a depth to the chowder that you won’t have otherwise.