Salt pork renders down into savory little bits that flavor the base, while diced onion and celery soften into a fragrant foundation for this classic New England chowder. Tender Yukon Gold potato cubes simmer right in the briny clam broth until they're fork-soft, soaking up notes of bay leaf and thyme along the way. Chopped clams and a pour of heavy cream turn the pot into something thick, rich, and deeply comforting, ladled hot into bowls just shy of a boil so the texture stays silky. Finish with a scatter of fresh chives for a little brightness against all that creamy depth. It's a cozy, coastal classic that fits neatly into a gluten free spread, especially finished with your favorite gluten free crackers on the side.
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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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