Rhode Island Clear Broth Chowda

2 tablespoons olive oil

1/2 lb Salt Pork

1 large onion, chopped (about 2 cups)

1 cup chopped celery (about 3 stalks)

4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice

2 cups chopped clams

2 cups clam juice*

1 teaspoon fresh thyme or 1/2 teaspoon dried

Water, to cover

Salt

Freshly ground black pepper

Heat the oil in a large soup pot over a medium-high heat. Add the Salt Pork, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.