2 dozen New Jersey chowder clams (frozen, opened and cut up)
2 (10 3/4 oz.) cans cream of asparagus soup
2 1/2 c. sliced, precooked white potatoes
1/4 lb. bacon
2 pt. light cream or 2 cans evaporated milk
2 med. onions, diced
4 New Jersey tomatoes, cut up and seeded
1/2 tsp. pepper
1 tsp. celery powder
2 tbsp. parsley
2 tsp. paprika or Old Bay seasoning
Clam liquid to taste
New Jersey asparagus spears for garnish

Can use 2 (16 oz.) cans sliced white potatoes.

Or 7 plum tomatoes or equivalent in canned whole tomatoes.

Fry bacon in soup pot until crisp; remove. Saute onion in some of the bacon fat until golden. Add cut-up clams, some clam liquor, and heat to cook clams. Add potatoes and spices and cook briefly, mixing the spices well.

Add soup, tomatoes, and cream. Simmer for 10-15 minutes, stirring often. Do not boil. Additional clam liquor can be added to taste. Garnish with crumbled bacon and asparagus spears. Serves 8-10.