The clam chowder that I make is a cross between the traditional New England clam chowder and Rhode Island clam chowder. It is not so thick that your spoon can stand up in it but it is not just the ingredients in an almost clear clam or fish broth. It all depends on how much cream you are willing to use. The amount I use varies between 2 tablespoons and 1/2 cup of heavy cream. If all I have on hand is half and half I would use a little more. No matter what or how much dairy you use is up to you. It will still taste good.