NEW JERSEY CLAM CHOWDER
- Quarter (1/4) pound of bacon
- Two (2) medium onions; chopped
- Twenty Four (24) Chowder clams
- Two and Half (2 1/2) cups of potatoes; sliced cooked
- Half (1/2) teaspoon of pepper
- One (10 teaspoon of celery powder
- Two (2) tablespoons of parsley
- Two (20 teaspoons of Crab spice (Old Bay)
- Two (2) cans of Cream of asparagus soup
- Two (2) pints of light cream
- Four (4) fresh tomato's; cut & seeded Asparagus; garnish
NEW JERSEY CLAM CHOWDER PREPARATION:
Fry bacon in soup pot until crisp, remove.Saute onion till clear, add clams, 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
- Quarter (1/4) pound of bacon
- Two (2) medium onions; chopped
- Twenty Four (24) Chowder clams
- Two and Half (2 1/2) cups of potatoes; sliced cooked
- Half (1/2) teaspoon of pepper
- One (10 teaspoon of celery powder
- Two (2) tablespoons of parsley
- Two (20 teaspoons of Crab spice (Old Bay)
- Two (2) cans of Cream of asparagus soup
- Two (2) pints of light cream
- Four (4) fresh tomato's; cut & seeded Asparagus; garnish
NEW JERSEY CLAM CHOWDER PREPARATION:
Fry bacon in soup pot until crisp, remove.Saute onion till clear, add clams, 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
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