New jersey clam chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Bacon |
| 2 | mediums | Onion |
| 24 | 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 | Tomato; cut & seeded | |
| Asparagus; garnish | ||
Directions
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.