Bah. New England is the One True Clam Chowder.
Doesn't compare with Mid-Atlantic clam chowder.
Potatoes, clams, some salt pork. No tomatoes or milk/cream. Maybe a little cornstarch to thicken. Pure clam goodness.
I made a big old pot a couple of weeks ago. Ma and Grandma would make it with nothing but fresh clams, I had to use a couple dozen steamers and the rest were canned. I will have to atone for that, someday.