New Jersey Clam Chowder

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.