Manhattan Clam Chowder

Ingredients

• 2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
• 4 oz. salt pork, cut into ¼-in. cubes
• 2 bay leaves
• 2 medium white onions, finely chopped, divided
• 2 cups bottled clam juice
• One 28-oz. can whole peeled tomatoes in juice, crushed by hand
• 2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
• 4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
• 6 celery stalks, finely chopped
• 1 garlic clove, smashed and peeled
• 1 Tbsp. finely chopped thyme
• 1 tsp. finely chopped marjoram
• Freshly ground black pepper
• Oyster crackers, for serving

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