Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight; 4 oz. salt pork, cut into ¼-in. cubes; 2 bay leaves; 2 medium white onions, finely chopped, divided; 2 cups bottled clam juice; One 28-oz. can whole peeled tomatoes in juice, crushed by hand; 2¼ lb. russet potatoes, peeled and cut into ½-in. cubes; 4 oz. slab or thick-cut bacon, cut into ¼-in. lardons; 6 celery stalks, finely chopped; 1 garlic clove, smashed and peeled; 1 Tbsp. finely chopped thyme; 1 tsp. finely chopped marjoram; Freshly ground black pepper; Oyster crackers, for serving