Instructions

1. 1
   Render diced bacon/salt pork in a heavy pot until beautifully crisp; remove bacon and set aside.
2. 2
   Add butter to the fat, then sauté the diced onions until translucent.
3. 3
   Sprinkle in flour, stirring constantly for 2 minutes to create a smooth roux base.
4. 4
   Slowly whisk in the reserved clam juice and seafood stock to avoid lumps. Add cubed potatoes and thyme.
5. 5
   Simmer gently for 15 minutes until potatoes are completely tender.
6. 6
   Reduce heat to low, stir in chopped clams and heavy cream. Warm through for 5 minutes without boiling. Garnish with bacon.