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New Jersey Clam Chowder Recipe
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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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