New England Clam Chowder is known for its creamy and rich texture. It is made with a base of potatoes, onions, and clams, cooked in a combination of clam juice and milk or cream. Rhode Island Clam Chowder is a clear broth-based soup. It is lighter in texture and flavor compared to its New England counterpart. In Rhode Island Clam Chowder the clams are cooked in a clear broth made from clam juice vegetables, and doesn't usually use tomatoes. It typically does not contain milk or cream either.   .