In a large steamer pot with a steamer basket, 1 quart of water, 1 bay leaf and 3-4 sprigs of fresh thyme. (If using dried thyme use 1 1/2 tsp.) Steam the clams over high heat till clams just open, about 10-15 minutes. Remove clams as soon as they open with a slotted spoon. It is important not to overcook clams! Discard any that do not open. They were dead are not good to eat. Place open cooked clams in bowl and allow to cool.

In a large pot or Dutch oven, over medium heat, add salt pork, Cook stirring to render the salt pork until golden brown. Remove the salt pork from pot with a slotted spoon, leaving rendered fat, and set aside for now.

Add onions and celery to pot. Cook until translucent and just beginning to turn brown.

Add clam broth.** see notes

Bring to a low boil. Add Idaho potatoes. Cook until Idaho potatoes begin to dissolve and thicken broth.

With heat on medium-low add cream.

Add clams and Yukon gold potatoes. 

Add 1 tsp. of white pepper. ( you can use black pepper, but you will see the black specks in the chowder)

Add kosher salt if needed.  Be sure to taste first, and only add if needed. The clams and the clam broth will add a lot of salt to the chowder and the salt pork will have the same effect.

Heat thru for 5 minutes and serve with oyster crackers.

Optional: You can garnish with a few oyster crackers and pieces of salt pork sprinkled on top.