Traditional New England clam chowder is cream- or milk-based, unlike the Manhattan version, which adds tomato to its chowder. Here's a great recipe I usually work with:
4 slices applewood-smoked bacon (medium dice)
1 large onion (small dice)
4 ribs celery (small dice)
3 medium russet potatoes (small dice)
4 tablespoons unsalted butter (half a stick) - cut into small cubes so they melt faster
4 tablespoons flour
1 teaspoon fresh dill (chopped)
1/2 teaspoon fresh thyme (chopped)
2 bay leaves (fresh or dried)
1 teaspoon coriander powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans of clams (whole not minced) or fresh quahog or littleneck clams
1 bottle clam juice
1/2 gallon half and half
Salt & pepper to taste
Start by rendering the bacon in a large pot. Then add the onions and cook until they are soft. Melt the butter and then add the potatoes and celery. Cook the vegetables for a few minutes and then add the flour and mix well. You will see the butter combining with the flour to create roux, a natural thickener. Continue stirring the pot until the roux turns slightly brown.
