I took the day off from work, and decided that I would make a meal for tonight, and settled on clam chowder. I rendered down about 6 slices of bacon, and then added some canola oil and then flour to make a roux, but for some reason is was getting very foamy. Maybe the heat was already up too high. In any event, I ended up aborting my roux attempt and just chopped the bacon and then combined that back with scallions, potatoes, and small onions I had prepped. I basically sweat those, and when they looked good, I added clam stock. Now I am cooking this all day on a very low simmer, and the majority of the stock is milk. In order to thicken it since my roux failed up front, is there any reason to create an actual roux, with say butter and flour to thicken it, or could I simply add a corn starch slurry? I realize that dishes that desire the flavor a roux imparts (like gumbo) cannot go without the roux, but with something like clam chowder, it's more of a textural concern for me, since the aromatics and the clams are the flavors I want to concentrate. I am however interested in your opinions, it's not too late for me to change this!