New Jersey Clam Chowder
52
52
Ingredients
| ¼ | pound |
bacon
|
|
| 2 | medium |
onions
|
|
| 24 | each |
chowder clams
liquor, reserved |
* |
| 2 ½ | cups |
potatoes
sliced, cooked |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
celery seeds
|
* |
| 2 | tablespoons |
parsley leaves
|
|
| 2 | teaspoons |
old bay seasoning
|
* |
| 2 | cans |
soup, cream of asparagus
|
* |
| 2 | pints |
light cream (half&half)
|
* |
| 4 | each |
tomatoes
cut, seeded |
|
| 1 | x |
asparagus
garnish |
* |
Directions
Fry bacon in soup pot until crisp, remove.
Sauté onion until clear, add clams, liquor, and heat to cook clams.
Add potatoes and spices and cook briefly.
Add soup, tomatoes and cream. Simmer 10 to 15 min.
Do not boil.
Add clam broth to taste.
Garnish with asparagus spears.
