In a pan large enough to hold the clams, bring 3 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes until they pop open. Discard any clams that do not open. Remove clams from broth and transfer to a sheet tray. Reserve the broth and strain it through a fine sieve lined with a coffee filter or cheese cloth.

If broth exceeds three cups, boil down to three cups to intensify flavor.

Remove clams from shells. With a sharp knife, separate the belly and cut the rest of the meat into bite-sized pieces. Split the bellies lengthwise, scrape out and discard contents, and add bellies to reserved chopped clams. Discard shells.

In a large heavy-bottomed pot over medium heat, cook diced salt pork and bacon until rendered and slightly browned, about 5-10 minutes. Add butter and melt.

Add celery, onions, garlic, and half the potatoes. Cook for about ten minutes or until onions are translucent, stirring often. Add flour and cook for another minute.

Add 3 cups of reserved broth, the rest of the potatoes, thyme, and bay leaf. Stir to combine, bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes.

Once potatoes are tender, remove the pot from heat, discard bay leaf, and add chopped clams and cream. If making ahead of time, do not add cream until ready to heat and serve.

Season chowder with pepper as needed and heat to serving temperature. Serve with a dollop of butter over each portion and oyster crackers on the side.