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.