We finally got around to making clam chowder since the weather has cooled down some. Rhode Island style chowder is much lighter than its super thick and creamy cousin to the north. Of course I have pared down the cream even more and my recipe only calls for two tablespoons. We lived it up a bit and used 1/4 cup .
I make this from time to time and here is a link to my blog post that includes the recipe.