New England Clam Chowder

Scrub the clams and put them into a 4 - quart pot with the water and bouquet garni. Cover the pot and bring it to a simmer to steam open the clams. When the clams have all opened, after about 12 minutes, take them out with a slotted spoon and transfer the broth from one container to another, leaving sand behind in each one, or strain the cooking liquid through a triple layer of cheese cloth. Take the clams out of their shells. If they are large, cut them in half or in quarters. Keep them covered with plastic wrap in a bowl until needed. In a heavy-bottomed 4 - quart pot, cook the salt pork or bacon for 10 minutes, until the fat is rendered. Remove the pieces of salt pork or bacon with a slotted spoon, turn down the heat, and add the onions. Stir with a wooden spoon every few minutes to make sure the onions don't brown. When the onions start to soften and turn translucent, after about 10 minutes, add the potatoes and cooking liquid from the clams. Simmer the soup for about 10 minutes to cook the potatoes. Add the heavy cream, parsley, and the chives and simmer for 1 minute more. Add the reserved clams, season with salt and pepper, and serve immediately in hot wide bowls. Because the chowder contains potatoes, it can be eaten without bread but traditionally it is served with crackers.