Here in New England, we love, love, love clam chowder. White, red, or clear -- where you come from probably determines your loyalty to one version or another. So what's a girl who was born in Manhattan (the home of red chowder), lived for decades in Boston (white chowder), and now spends most of her time in Rhode Island (clear chowder) to do? Well, if that girl were me (and she is!), she'd create her own chowder, the quick and easy kind. I'm partial to white chowders, made with the addition of milk or cream. And though I live near the water and can get fresh clams at my local fish market, I know many of you cannot, so I've used canned clams (our local favorites, from Iggy's, the clams we used in Rhode Island Recipes), and bottled clam juice in this recipe. Chowder is a summer tradition at clam shacks throughout Rhode Island, but it's a year-round comfort food that's easy to make in your own kitchen.