In a large stock pot:

3 oz salt pork - cook over medium heat until it renders its fat
1 small onion finely chopped and saute

6 large potatoes – peeled and diced, enough salted water to cover (about 4 cups) - another option is to add a tablespoon of seafood boullion to the water, adds a little more flavor. Bring to a boil and cook until the potatoes are fork tender.

Meanwhile, in a steamer:

1 bottle of clam juice and the juice from 2 cans of baby clams
Steam 18-24 fresh Littleneck clams for 5 minutes.
Remove the clams from the shells and set aside, then slowly pour the juices into the stock pot (slowly, this way you will see if there is any sand in the bottom of the pot from the fresh littleneck clams.)

Add 1 lb bay scallops (these are the small ones), cook for 5 minutes then add the Littleneck clams and the canned clams.

Reduce your heat and slowly add 2 pts half & half and 1 stick butter.

Do not let the chowder boil, you just want to bring it to a simmer (slow boil) for 10 minutes.

Salt/pepper to taste, and add thyme (1 teas if dried/1TB if fresh thyme)