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FRED OVERTON'S BONAC CLAM CHOWDER 1 quart ground clams 1 quart ground potatoes 2 small onions (ground) 1 quart clam juice (reserved from clams) 1 28oz. Can whole peeled tomatoes (broken up) 1/2 quart water Pinch of thyme *3-4 slices bacon (see Ed. Note) Cook all ingredients except clams until potatoes are done (soft tender). Add clams and bring to a boil. (It is important to add clams at the end - over-cooked clams become rubbery.) Serve immediately or some say it's even better the next day. *(Ed. Note: Fred does not use bacon in his recipe. Native "Bonackers" have told me that Bonac Clam chowder originally called for salt pork, for which most people have now changed to bacon. Cut bacon into approximately 1/2 inch slices and fry first before adding ingredients, using the pot in which you plan to make the chowder.)