I'm no chef, but I do love to try.
I make GREAT clam chowder soup, if I do say so myself. Thankfully my husband agrees. There are many ways to make this lower calorie, but why? :)
2 large russet potatoes, peeled, diced
2 bottles of clam juice
2 lg cans of whole baby clams
4 T butter
4 T flour
1/2 pint heavy cream
1 pint half/half
Put the diced potatoes into a dutch oven and add clam juice (drain the clam juice from the clams too, just don't add the clams until the end). Simmer about 15 minutes, until potatoes are cooked. Sprinkle with season salt and stir in a bit of Worcestershire Sauce for flavor.
Add heavy cream and half/half, simmer.
In separate small saucepan melt the better, add the flour, whisk into butter, and cook for about a minute to be sure the flour is well blended. Add to soup pot and let it melt into the hot liquid.
Add the clams, and when warm -- DINNER IS SERVED.
If I wasn't cooking for a man who doesn't like onions in soup or bacon at all, I would add both to this soup.