Salt pork gets rendered until crisp and golden, laying down a smoky base before diced onion and celery soften right in that flavorful fat. A dusting of flour thickens things up, then a pour of clam juice and water works into a rich, briny broth that simmers with tender Yukon Gold potatoes, bay leaf, and thyme until every cube is fork-tender. Chopped clams fold in at the end for that classic briny bite, and the whole pot turns silky and warming without needing a single extra step you can't see. Ladled into bowls with oyster crackers and a scatter of fresh chives, it's the kind of coastal, cozy chowder that tastes like it's been simmering all afternoon. This one is a genuinely solid pick for a dairy free table, delivering all the comfort of a classic clam chowder night after night.
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Place the diced salt pork in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned and crisp, about 6–8 minutes. Add the butter and let it melt.
Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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