Mine is very similar, except I make my roux in the bacon fat and I also add both whole kernel and creamed style corn.
I’ve been getting a really good deal lately on fresh local chowder clams. I use what I need the day I get them and then bag up and freeze the rest. My husband says that shucking them frozen is a dream to do because it is so simple, they pop right open and none of the liquor is lost. We like lots and lots of clams in ours and I can usually get the chowder sized ones at $10 for 100. I can’t resist that price.
I wish sometimes that I still lived in the Seattle area. Miss the fresh seafood and great prices. We are currently landlocked, but do travel to the Seattle area as much as we can.
Your price on those clams are some of thest I have ever seen...