2 dozen chowder clams, in shells
1/2 tsp. salt (or 2 taste)
1/4 lb. salt pork, diced
1 tbsp. butter (plus more)
2 cups clam broth
2 large potatoes, diced
1/8 tsp. pepper
1 pint light cream or half & half
1/4 tsp. thyme
1 large onion, chopped
1 cup boiling water
1 tbsp. chopped parsley (for garnish)

Scrub clams thoroughly under cold running water; place in a Dutch oven; pour 1-quart water over them. Cover; steam for 8 minutes, or until shells begin to open. Remove clams from shells, saving all juice. Finely chop the clams and strain clam broth into a separate bowl.

Place pork in Dutch oven; cook slowly over low heat for 5 minutes, or until golden brown. Remove pork from rendered fat (or leave in if you like). Add 1 tablespoon butter to rendered pork fat; sauté onion til translucent and golden brown (about 5 minutes).

Add water, clam broth, pork, potatoes, thyme, salt, and pepper. Cover and simmer for 10 minutes, or until potatoes are tender but not soft; add chopped clams and cream. Bring to the point where steam is starting to rise but do not boil. Serve piping hot in warmed chowder bowls.

Sprinkle each bowl with minced fresh parsley and a pat of butter.

Serves 6.