I've made chowder enough times to know that balance is everything. The clams bring a lot of salt on their own, and if I'm using bacon or clam juice, I have to be really careful not to overseason. I always taste at the end and usually add a splash of lemon juice or a bit of fresh parsley to lift the flavors. It's like closing a deal; you want a clean finish that doesn't overpower the rest.
I've definitely messed up a batch or two by going too heavy on the thickening. It's easy to overdo the cream or flour, ending up with chowder that's more paste than soup. What works better for me is mashing some of the potatoes right into the broth, which gives it that creamy texture without losing the flow. The same goes for marketing: you want richness, but it still has to move.