INGREDIENTS:

• 6 ounces salt pork, rind trimmed and cut into ½-inch dice
• 1 large onion, chopped
• 1 cup chopped celery
• 3 cups peeled, diced russet or Yukon gold potatoes (about 3 medium)
• 4 cups bottled clam juice
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 dozen medium hard-shell clams, scrubbed well
• 1 cup heavy cream
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-bottomed pot over medium heat, cook the salt pork, stirring often, until brown and crisp. Transfer pork with a slotted spoon to a bowl. Set aside.

2. Pout off all but about 2 tablespoons of fat from the pot. Add onion and celery and cook over medium heat, stirring, until softenedabout 5 minutes. Add potatoes, clam juice, bay leaf, and thyme, and bring to a boil.

3. Add clams to soup, and cover pot. Every minute or so, using tongs, remove any opened clams, transferring them to a bowl. After 15 minutes, remove and discard any unopened clams.

4. Remove and chop clam meat, discarding shells, and add to chowder with any juices. Add cream and pepper to taste, and bring to a simmer. Stir in salt pork and serve chowder sprinkled with parsley.

SERVES 4 TO 6