12oz fresh clams or 2 (6.5-ounce) cans chopped clams, undrained
1 cup seafood stock
2 cups chicken broth
1/2 teaspoon fresh thyme leaves
1 tbsp salt (more to taste)
1/2 tsp freshly ground pepper (more to taste)
2 cups heavy cream
Oyster crackers, for garnish
Instructions
In a large pot, add salt pork and let it cook over low heat (about 20 minutes) until the fat is rendered. Keep the fat in the pot, remove any scraps, then add the butter and melt over medium heat. Add the onion, celery, and potatoes. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent.
Create a roux by sprinkling the mixture with the flour and stirring until all the flour has been absorbed. Cook for 3 minutes more, until the mixture, is a pale brown.
Add the clams, seafood stock, broth, thyme, salt, and pepper; cover and bring to a boil.
Reduce the heat to low, and cook, covered, for 12 to 15 minutes, or until the potatoes are tender. Remove from the heat and stir in the cream. Return the pot to the heat and cook, stirring frequently, for 5 minutes, or until thickened. Taste and add salt/pepper as desired.
Ladle into bowls, garnish with oyster crackers and a little more pepper, and serve.
