In a large heavy-bottomed pot on medium heat, add the salt pork and 1 stick of butter. Cook until the salt pork is lightly browned. Using a slotted spoon, remove the browned salt pork and discard.

Add the onion, celery, celery seed, thyme, and bay leaf to the butter. Cook until the onions have softened, approximately 5 minutes.

Turn the heat to medium-high. Add the water and potatoes to the pot. Bring to a boil. As soon as the water boils, stir in the clam base. Then, add the clams and clam juice and allow the soup to come back to a rolling boil. Cook until the potatoes are almost tender when checked with a sharp knife, approximately 10 to 15 minutes. While the potatoes are cooking, prepare a roux (Step 4).

In another pot over medium heat, add 3 sticks of butter. As soon as the butter starts to melt reduce the heat to low. Add the flour and whisk together continuously until you have a creamy and nutty-smelling mixture that is still pourable.

As soon as the potatoes are tender, start adding the hot roux to the pot, stirring well to thicken the soup. Turn the heat down to low and simmer for approximately 5 minutes.

Slowly add the cream until you get a smooth chowder consistency. Season with salt and pepper, adding more if needed.

Serve while hot with oyster crackers or saltines.