Here's how I make clam chowder...I never have cream or half'n half on hand, but the chowder tastes plenty rich without them.
C's Midwest Clam Chowder
Ingredients:
6 thick slices of bacon, chopped
1 medium onion, chopped
3 leeks, white part only, sliced thin
6 cloves garlic, minced
approx. 1/4 cup flour
1 can whole baby clams, drained, juice reserved
1 can chopped clams, drained, juice reserved
2 cups milk
5-6 medium Yukon Gold potatoes, peeled and chopped in bite-size pieces
2 tbl salt
white pepper to taste
Old Bay Seasoning to taste (about 1 tsp)
2 tbl chopped Italian parsley
Directions:
Sweat chopped bacon slowly in a soup pot over medium heat. When it's beginning to crisp, add onions and cook a few minutes. Then add leeks and garlic, and continue to cook until vegies are tender. Add flour and turn heat up to med/high. Measure clam juice. If there is less than 2 cups, add milk to make the proper amount. Cook and stir the roux and vegetables a few minutes, then stir in the clam juice and milk. Continue stirring until sauce begins to thicken, then add potatoes, Italian parsley, salt and pepper, and a little Old Bay seasoning, if you like. Simmer on med/low heat until potatoes are tender, then add the clams and cook a few more minutes until they are warm. Do not over-cook, or they'll be tough as rubber bands. Re-season, and serve.
*Note: you may add chopped celery and/or grated carrot to saute along with the onion. The bits of carrot look pretty, and add a little sweetness.