1 lg. can clams, drained (save liquid)
1 c. white wine or clam liquid
1 onion, chopped
3 ribs celery, sliced
1 tbsp. vegetable oil or olive oil
1 lb. red potatoes, cubed
1 tbsp. fresh or dry thyme
2 c. non-dairy creamer
1 can cream of celery soup
1/2 lb. asparagus, cut into thirds

Cook onion and celery in oil until tender in a large saucepan. Add reserved clam juice, wine and 1 cup of water, plus potatoes, thyme and celery soup. Cook until potatoes are tender. Add non-dairy creamer cut asparagus and clams. Simmer for 15 minutes. This recipes is even better the next day. Serves 6-8 people.