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1. Steam the clams in a large pot with garlic and water until they open, which takes about 6 to 10 minutes.
2. Drain and reserve the cooking liquid.
3. Remove the clams from the shells and finely mince.
4. Filter the broth through cheesecloth and set to the side.
5. Render the salt pork in a large heavy pot, remove the cracklings and set aside.
6. Add the onions to the fat and cook for 6 minutes, frequently stirring, until cooked but not browned.
7. Add the flour, and cook for 3 minutes, stirring constantly.
8. Add the clam broth and fish stock and whisk well until smooth.
9. Bring the pot to a boil.
10. Reduce the heat, add the potatoes, and simmer for 15 minutes or until the potatoes are fork tender.
11. Stir in the minced clams, cracklings, and cream.
12. Heat until hot, and serve with oyster crackers.
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