Ingredients
- 24 chowder clams
- 4 tomato
- 2 onion
- 1/4 bacon
- 2 pt cream (light)
- 2 1/2 c potatoes
- 2 ts crab spice
- 2 tb parsley
- 1 ts celery powder
- 1/2 ts pepper
- 2 packages cream of asparagus soup
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.
