Title: New Jersey Clam Chowder
Categories: Soup 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.