New Jersey Clam Chowder

Course : Clams
Serves: 4
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Ingredients:

1/4 pound bacon
2 medium onion
24 medium chowder clams -- liquor
2 1/2 cups potatoes -- sliced cooked
1/2 teaspoon pepper
1 teaspoon celery powder
2 tablespoons parsley
2 teaspoons crab spice -- (old bay)
2 cans cream of asparagus soup
2 pints light cream
4 medium tomato -- cut and seeded
1 bunch asparagus -- garnish
 

Preparation / Directions:

Fry bacon in soup pot until crisp, remove. Sauté onion until clear, add clams, liquor, and heat to cook clams. Add potatoes and spices and cook briefly. Add soup, tomatoes and cream. Simmer 10-15 minutes Do not boil. Add clam broth to taste. Garnish with asparagus spears.


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