Scrub the live cherrystone clams under cold water. Place them in a pot over medium-high heat and cover until they open, about 5-7 minutes. Reserve the cooking liquid for later!

In a large pot, add the diced salt pork and bacon. Cook over medium heat until they’re crisp and golden, about 5-6 minutes.

Add the butter along with the minced celery, chopped onion, and minced garlic to the pot. Sauté until softened, roughly 4-5 minutes.

Stir in the diced russet potatoes and flour. Cook for an additional 3-4 minutes.

Carefully pour in the reserved clam stock, then add the fresh thyme and bay leaf. Bring to a gentle simmer, allowing flavors to develop for about 15 minutes.

Continue simmering until the potatoes are tender, about 10-12 minutes.

Gently stir in the heavy cream and the reserved clams. Heat through for another 3-4 minutes.

Taste and season with black pepper to your liking.

Ladle your delicious chowder into bowls, adding a pat of butter on top and crunchy oyster crackers on the side.