Clam Chowder

2 cans cooked clams, undrained
1 jar clam juice
1 lb. salt pork fatback, cut into 1/4" cubes
2 medium onions, chopped
3 stalks celery, including leafy parts, diced
1 pt whipping cream
4 c. whole milk
5 lbs. potatoes, washed, peeled, diced
salt
pepper
oyster crackers, optional

Cook fatback in heated skillet over low heat for 15 minutes. When liquid begins to form in pan, turn to a higher heat and brown the salt pork. When nicely browned, strain out the remainder of the skin leaving behind the drippings. Add onions and celery, cook until browned and softened. In a large stock pot, add undrained clams, clam juice, milk, cream, and potatoes. Turn heat to medium. Add browned celery, onions, and drippings. Bring to a simmer for about 10 minutes. Do Not Boil. Stir often so the milk doesn't clot. Cook on low for 2 hours or until desired texture is reached. Add salt and pepper to taste. Serve with oyster crackers, if desired. Enjoy!