Sauté the salt pork until it is crisp and lightly browned. Add the onions and sauté until they are translucent but not browned.

Add the potatoes, clam broth, tomato juice, salt and pepper. Bring to a boil, cover, and simmer for about fifteen minutes, until potatoes are barely tender.

Meanwhile, open the fresh clams, drain them, remove the meats, and chop finely or put through a food grinder using a medium knife.

Add the thyme and chopped clams to the potatoes. Cover and cook for five minutes longer.