For authentic Bonacker chowder, the ingredients should be ground as directed.  If you do not have a meat grinder or grinder attachment for your electric mixer, mince them finely with a knife.

18 (about 1/2 peck) fresh chowder clams
2 ounces (2 strips  salt pork or bacon, diced in 1/4 inch pieces
1 pound (2 or 3) onions, peeled and cut up
1 1/2 pounds (2 large) potatoes, peeled and cut up
1 small carrot, peeled and cut up
1/2 celery rib, cut up
Juice from clams plus water to equal 6 cups
1 cup canned tomatoes, chopped
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seafood seasoning

1.     Rinse clams thoroughly and open over a colander set over a bowl;  set clams aside and reserve juices

2.     In large, soup pot or pan, brown salt pork or bacon

3.     Grind onions, potatoes, carrots and celery in grinder or mince fine by hand

4.     Add ground vegetables to browned salt pork and mix

5.     Strain opened clams through a sieve into a large measuring cup.  Liquid should equal 2 to 4 cups.  Add enough water to make 6 cups.  Add vegetable mixture and simmer on medium heat for about 1 hour

6.     Put clams through meat grinder or mince by hand and add to chowder

7.     Crush or chop tomatoes and add to chowder

8.     Add thyme, pepper and seafood seasoning.  Simmer 15 minutes.  Makes 15 (1-cup) servings.