Manhattan Style Clam Chowder

Ingredients

• 2 3⁄4 lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
• 4 oz. salt pork, cut into 1/4-inch cubes
• 2 bay leaves
• 2 medium white onions, finely chopped
• 2 cups bottled clam juice
• 1 (28-oz.) can whole peeled tomatoes in juice, crushed by hand
• 2 1⁄4 lb. russet potatoes, peeled and cut into 1/2-inch cubes
• 4 oz. slab or thick-cut bacon, cut into 1/4-inch lardons
• 6 stalks celery, finely chopped
• 1 clove garlic, 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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