Clam chowder

This chowder is perfect for me if were talking about consistency. Its not as watery a some chowders but it isn't too thick, so dunk some bread in. Its a creamy blend you can change to your liking, too thick? Take the roux off sooner and even add some more clam broth. too watery? add more flour to the roux and cook longer. Im not a chowder debater but I think even those looking for the classic chowder could find something enjoyable about this warm, creamy soup which doesn't cover the taste of those delicate clams.