New England Clam Chowder

• 1 pound shucked Pine Point steamers (or 1 pound chopped sea clams) reserve juice
• 2 large potatoes, diced
• 1 large onion, diced
• 1/4 pound of salt pork (or bacon)
• 1 quart heavy cream
• 1 quart half and half
• 1 teaspoon thyme
• freshly ground black pepper
• salt

Render salt pork in a large stock pot over medium high heat, then remove salt pork or bacon.
Sauté onions for 1 minute, then add diced potatoes and clam juice.
Cover pot and allow the potatoes to partially cook (about 5 minutes, depending on the size of your diced potatoes).
Add the clams and let them cook through (about 3 minutes).
Season mixture with salt, pepper and thyme.
Slowly add half and half, then heavy cream.
Heat mixture, but do not boil, then cool to room temperature and refrigerate overnight to allow the flavors to combine.
Serve hot with oyster crackers.