This is a rich, deeply savory pot of chowder built the classic way — crisped salt pork rendered down for smoky depth, sweet onion and celery softened right in that fat, and briny clam juice simmered with Yukon Gold potatoes until they're fork-tender. A generous pour of heavy cream turns the base silky and thick, and the chopped clams go in at the very end so they stay tender instead of chewy. Fresh thyme and a bay leaf keep things fragrant, while a shower of sliced chives at the finish adds a little brightness against all that richness. It's the kind of chowder that tastes like a coastal seafood shack in a bowl, and it's a comforting, satisfying option for a gluten free dinner table.
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In a large pot or Dutch oven over medium heat, cook the salt pork, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Remove the salt pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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