Stir salt pork in heavy dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden brown. Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with salt and pepper to taste. Serves 6