Method

If using fresh clams: steam in 1 cup water until they open (3–5 min). Remove meat; chop. Reserve the broth (strain through cheesecloth — it can be sandy). Discard unopened clams.
About 5 min
Render salt pork or bacon in a heavy-bottomed pot until crispy. Remove and set aside. Drain off most of the fat, leaving 1 tbsp.
About 11 min
Soften onion and celery in the fat for 5 minutes. Add garlic; cook 1 minute. Add butter; whisk in flour; cook 2 minutes to make a roux.
About 11 min
Gradually whisk in clam broth, then clam juice/stock. Add thyme and bay. Add diced potatoes. Simmer 15 minutes until potatoes are tender.
About 11 min
Add milk, cream and chopped clams. Simmer gently for 5 minutes — do not boil or the dairy will curdle and the clams will toughen.
About 11 min
Remove thyme and bay. Season with salt, white pepper and Worcestershire. Serve in bowls with salt pork/bacon bits, parsley and oyster crackers.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, fish, shellfish