New Jersey Clam Chowder

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Title: New Jersey Clam Chowder
Categories: Soups, Seafood
Yield: 4 servings

1/4 lb Bacon
2 md Onion
24 Chowder clams; liquor
-reserved
2 1/2 c Potatoes; sliced cooked
1/2 ts Pepper
1 ts Celery powder
2 tb Parsley
2 ts Crab spice (Old Bay)
2 cn Cream of asparagus soup
2 pt Light cream
4 Tomato; cut & seeded
Asparagus; garnish

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

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