CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Dairy, Grains |
New Jersey |
Soups, Seafood |
4 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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
A Message from our Provider:
“Don’t put a question mark where God puts a period.”