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Recipe: 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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