Scrub clams. Using a clam knife, open clams over a large bowl, making sure to reserve all juice. Place clam meat in a chopping bowl and chop coarsely. Reserve. Strain clam juice through a fine strainer. Cut bacon or salt pork into small pieces and slowly saute it in a large soup pot until very crisp. Remove with a slotted spoon, drain on paper towels and reserve. Melt 1 tablespoon butter with bacon fat over moderate heat. Saute onions and shallots until translucent (about 2 minutes). Add chopped clams and thyme and saute another 3 minutes. Pour in strained clam juice and add potatoes and fried bacon. Cover and simmer until potatoes are cooked but still firm, about 12 minutes. Add a generous grinding of black pepper. Heat milk, but make sure is doesnt boil. Stir into soup. Cut remaining tablespoon of butter into small slivers. Serve chowder in mugs or bowls topped with a sliver of butter and a sprinkle of paprika. Serves 2-4. ARKANSAS GAZETTE, 1989, FROM "THE GREAT NEW ENGLAND FOOD GUIDE" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.