Crisp salt pork kicks things off with smoky, savory depth, and softened onion and celery build a fragrant base before the clam juice, potatoes, bay leaf, and thyme simmer together into a rich, briny broth. Tender potato cubes soak up all that flavor while the broth thickens into something spoon-coating and satisfying. Chopped clams get folded in right at the end so they stay tender and sweet rather than tough or rubbery. Ladled into bowls with a scatter of fresh chives and a handful of oyster crackers on the side, it's the kind of coastal comfort food that tastes like it simmered all afternoon. This version is a great pick for a lactose free table, delivering all the classic New England flavor without any worry about what's swirled into that bowl.
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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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