Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ pounds | Bacon |
2 mediums | Onion |
24 \N | Chowder clams; liquor reserved |
2½ cup | Potatoes; sliced cooked |
½ 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 \N | Tomato; cut & seeded |
\N \N | 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.