Scrub and Cook Clams: Start by scrubbing the cherrystone clams thoroughly. Place them in a pot of water and cook over medium heat until they open. Remember to reserve the cooking liquid—this is your clam stock!

Render Pork and Bacon: In a large pot, add the diced salt pork and bacon. Cook over medium heat until crispy and golden brown, allowing those wonderful smoky flavors to infuse into the pot.

Sauté Veggies: Add the butter, minced celery, chopped onion, and garlic to the pot. Sauté them for about 5-7 minutes until they’re soft and fragrant.

Add Potatoes and Flour: Toss in the diced Russet potatoes and flour, stirring well for about 3 minutes.

Pour in Clam Stock & Seasoning: Gradually add the reserved clam stock, along with the fresh thyme and bay leaf. Bring the mixture to a gentle simmer.

Cook Until Tender: Let the chowder simmer for 15-20 minutes, or until the potatoes are tender.

Add Cream and Clams: Stir in the heavy cream and the cooked clams. Gently heat everything through.

Season to Taste: Sprinkle in black pepper as desired.

Serve Warm: Ladle the chowder into bowls, adding a pat of butter and a sprinkle of oyster crackers.