1. Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.

2. Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.

3. Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.