This is one I really like...from the Rhode Island cookbook by Martha W. Murphy

Clam Chowder
There are as many ways to make clam chowder as there are people who make it. In my travels I've come across people who swear that "authentic" Rhode Island chowder has no milk or cream in it - just broth - but my own unscientific survey reveals that more people prefer chowder with a milk or cream base. I like it both ways, as long as it's homemade with a good clam flavor.

Serves 6 to 8

4 dozen littleneck clams or 3 dozen quahogs*
1 1/2 cups water
1 cup dry white wine
1/4 pound salt pork, diced
1 1/2 cups chopped onion
1 1/2 cups chopped celery
4 cups diced peeled potatoes
Clam broth or fish stock**
1 bay leaf
1/2 teaspoon dried thyme
1 cup light cream or milk (or more to taste)
2 tablespoons finely chopped fresh parsley
4 tablespoons butter
Salt and pepper to taste

* If you do not want to steam the clams yourself, buy the chopped clams from your fish market. You will need about 1 to 1 1/2 pints
** If you are not steaming the clams you will not end up with any clam broth, so you will need about 3 1/2 to 4 cups of clam broth or fish stock.

Scrub the clams well under cold running water. Place the water and wine in a large stockpot and bring to a boil over high heat. Add the clams, cover tightly and cook for about 5 minutes. As the clams open, remove them with tongs and transfer to a large bowl to cool; discard any clams that do not eventually open.

Strain the cooking liquid through a fine mesh sieve lined with a double layer of dampened cheesecloth. Return the strained broth to the stockpot and bring to a boil; lower the heat and simmer, uncovered, for 5 minutes. Remove from the heat and set aside. You should have about 3 to 4 cups of liquid.

When the clams are cool enought to handle, remove the meat and chop it (not too fine) and set aside. Strain any juices remaining in the bowl the clams cooled in and add to the broth.

In a Dutch oven or heavy-bottomed soup pot set over a medium heat, cook the salt pork until it is golden and crisp and has rendered its fat. Add the onion and celery and cook, stirring occasionally, until the vegetables are tender but not browned.

Add the reserved clam broth and/or fish stock and bay leaf and thyme. Bring the mixture to a boil, lower the heat slightly and simmer for 5 minutes. Add the potatoes, cover, and cook over medium-low heat for about 10 minutes, or until the potatoes are tender. Add the chopped clams, cream, parsley and butter; season to taste with salt and pepper. Allow the chowder to become thoroughly hot after the addition of the cream, bu do not allow it to boil Serve immediately.