New England Clam Chowda - from the Union Oyster House in Boston

This is an amazing soup. We got this recipe from the head chef at the Oyster House in Boston which is the oldest  restaurant in the country. Can you say bucket list??? Absolutely amazing, even the non clam lovers loved this!

1/4 cup diced salt pork
2 T butter
1/2 cup diced onion
1/2 cup diced celery
2 T flour
1/2 t dried thyme
2 cups pealed and diced potatoe's
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half and half
salt, pepper, hot sauce, worcestershire sauce to taste

In a large pot over medium low heat, render the salt pork until it is crispy about 5 minutes.

Add the butter and melt. Add onion, celery and cook until translucent, about 5 minutes.
Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

Add the thyme, potatoes and the clam juice and bring to a boil.  Stirring almost constantly.
Reduce heat and simmer 10 minutes, until potatoes are tender.

Add the clams and bring quickly to a boil,  stirring almost constantly.

Add the half and half and bring quickly to a boil. Season with salt, pepper, hot sauce and worcestershire sauce to taste.

Serve immediately.
Makes 1 1/2 quarts