Step 1: Prepare the Clams

If using fresh clams, scrub them thoroughly under cold water. Place in a large pot with 1 cup of water, cover, and steam for 6-8 minutes until shells open. Remove clams, strain and reserve the broth, and chop the meat once cooled. Discard any unopened shells.

Step 2: Create the Flavor Base

In a large, heavy-bottomed pot, cook the diced salt pork or bacon over medium heat until crisp and the fat renders (about 5-7 minutes). Remove the crispy bits but leave the fat in the pot. Add the diced onion and celery, cooking until translucent but not browned (about 5 minutes).

Step 3: Build the Chowder Base

Sprinkle the flour over the vegetables and cook, stirring constantly for 1 minute. Slowly add the reserved clam juice (or bottled clam juice) and 2 cups of water, stirring continuously to prevent lumps. Add bay leaves and thyme, then bring to a gentle simmer.

Step 4: Add Potatoes and Cook

Add the diced potatoes to the pot and simmer until they’re just tender when pierced with a fork, approximately 12-15 minutes. Avoid overcooking them as they’ll continue to soften as the chowder sits.

Step 5: Finish with Dairy and Clams

Reduce heat to low, stir in the milk and cream, and add the chopped clams. Simmer gently (do not boil) for another 5 minutes. Add white pepper and salt to taste. Remove from heat, stir in the butter until melted, and let stand for 10 minutes before serving to allow flavors to meld.