My favorite clam chowder : Rhode Island style

In the spring I decided to try the NYTimes recipes for clam chowder.

My favorite of the three was Rhode Island style that dispenses with cream or the crushed tomatoes.

I like the clear broth with the combination of vermouth, thyme and bay leaf.

I diverge from the NYTimes recipe using dry vermouth and have substituted lobster juice instead of clam juice which I find a very good stand in.