1. Over high heat, fry the diced salt pork in a heavy 2-quart saucepan, stirring constantly for about 3 minutes until a thin film of fat covers the bottom of the pan.
2. Reduce the heat to moderate, stir in the chopped onion and cook together for about 5 minutes longer, stirring occasionally.When the diced pork and onions turn a light golden brown, add 3 cups of water and the diced potatoes.
3. Bring to a boil over high heat, then reduce the heat and simmer with the pan half covered for about 15 minutes until the potatoes are tender but not falling apart.
4. Add the chopped clams and their juices, the cream and thyme, and heat almost to the boiling point. Then taste and season with as much salt and pepper as you think it needs.
5. Stir in the soft butter. Serve the chowder in large individual bowls with each portion dusted with a little paprika. Pilot crackers are the traditional accompaniment.
