In the winter we probably have clam chowder every couple of weeks. Since John and I met in college in Massachusetts way back in 1968, New England clam chowder is the style we love. Some chowders that you buy are thick and gloppy but the one I make is much lighter depending on clam juice from bottles and clam juice from the cans of clams themselves and only a little cream for the broth. Here ‘s my recipe from a January post.
Omnivore 
This looks lovely! I don’t like a thick, gloppy chowder either and most folks in their homes don’t thicken the chowder at all. Restaurants use a heavy roux to skimp on the cream.
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As much as I enjoy clam chowder I never order it at a restaurant. It is usually so thick that you can stand your spoon up in it!
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That it is!
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