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1
Scrub the clams and rinse well.
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2
Place them in a large pot, add the water, cover, and turn the heat to high.
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3
Once you see a little steam escape from the pot, let the clams cook for about 5 minutes.
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4
Remove the lid and quickly move the clams around in the pot so they will cook evenly, then cover and cook for 5 minutes more, or until the clams open.
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5
Pour off the broth and reserve.
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6
After it has settled a bit, strain the broth, leaving the bottom 1/2 inch of broth (and sediment) in the container.
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7
You should have about 4 cups.
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8
Remove the clams from the shells, place in a bowl, and refrigerate until cold.
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9
Dice the clams into small (1/3- to 1/2 -inch) pieces.
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10
Cover and refrigerate.
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11
Rinse and dry the pot and heat over low heat.
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12
Add the salt pork and cook until crispy and brown.
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13
Add the butter, onions, garlic, celery, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the onions are softened but not browned.
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14
Add the potatoes and 4 cups reserved clam broth.
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15
The broth should just barely cover the potatoes; if it doesnt, add more broth or water.
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16
Turn the heat to high, cover the pot, and boil vigorously for about 10 minutes, until the potatoes are soft on the outside but still firm in the center.
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17
Smash a few potatoes against the side of the pot and stir them into the chowder to lightly thicken it.
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18
Remove the pot from the heat and stir in the cream and diced clams.
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19
Season with black pepper; you may not need salt (the clams usually add enough of their own).
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20
If you are serving the chowder within the hour, just let it sit and cure.
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21
Otherwise, let cool to room temperature and refrigerate it; cover it after it has chilled.
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22
When ready to serve, reheat the chowder slowly over medium heat; do not let it boil.
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23
Ladle into cups or bowls and sprinkle with the parsley.
