Salt pork renders down until crisp and golden, laying the savory groundwork for a chowder base built on sweet diced onion, celery, and a thyme-scented broth of clam juice. Tender Yukon Gold potato cubes simmer right in that broth until they're fork-soft, soaking up all that briny depth before plump chopped clams get folded back in at the end. A gentle, low simmer keeps everything warmed through without ever toughening the clams, so each spoonful stays plush and silky. Finished with a scatter of fresh chives and a handful of oyster crackers for crunch, this is the kind of chowder that tastes like a coastal diner classic in every bowl. It's a comforting, cold-weather staple that fits neatly into a lactose free kitchen without losing any of that rich, chowder-house character.
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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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