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In a saucepan, bring clam juice to a simmer and keep at a bare simmer.
In a large skillet, melt the butter on medium heat then add flour all at once, whisking vigorously. Continue stirring on medium heat until mixture is toasted and golden brown, about 12 minutes. Reduce heat to low and add the hot clam juice, whisking for about 3 minutes or until combined and free of lumps.
In a large stockpot, heat oil on medium heat and add the salt pork or bacon. Sauté until brown, about 2-4 minutes. Add onion and celery and sauté until translucent, about 7 minutes. Add thyme and black pepper and stir. Add the clams with juice and bring to a boil. Once boiling, turn heat to low and add the butter, flour, and clam juice mixture. Add potatoes and stir. Turn heat to medium and cook about 10 minutes or until potatoes are cooked. Add the half and half and milk and cook about 10 minutes. If a thinner soup is desired, add more milk. Season with salt.
Serve hot chowder in cups or bowls and garnish with fresh chopped parsley.
Serve with oyster crackers, sourdough bread, and Tabasco sauce.