Donna's New England Style Clam Chowder Recipe

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3 tablespoons olive oil

10 pounds steamer clams

Oyster crackers

1 1/2 cups cornmeal

4 cups yellow onions (about 4 medium) cut into 1/4-inch dice

2 1/2 cups water

2 fresh bay leaves, 4 fresh sprigs thyme and 4 or 5 parsley sprigs tied together with butchers' twine or tied in cheesecloth

6 cups russet potatoes peeled and cut into 1/2-inch dice (about 6 medium)

1 cup bottled clam juice

2 cups half-and-half

3/4 pound salt pork, tough layer of skin removed, and cut into 1/4-inch dice

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