Method In a saucepan, fry pork gently until very crisp.
Remove diced pieces, add onion to pan and saute until golden.
Add potatoes and water and cook over low heat for 10 minutes.
Chop clams coarsely, reserving the liquor.
Add chopped clams to the vegetables and cook another 3 minutes.
Strain reserved clam liquor through cheese- cloth and heat it.
Scald milk, add clam liquor and stir into clam mixture.
Cover, and simmer chowder for 30 minutes.
Add thyme, but- ter and fried pork with salt and pepper to taste