Free Recipes For Me

Anytime I can get my hands on some good fresh clams, I put together a pot of this delicious chowder. If you ask me, it’s the perfect way to enjoy this particular seafood. It’s a great way to warm up on a cold day, but it also makes the perfect light supper in the summer. Give it a try.

Clam Chowder

• 1/4 lb. diced bacon
• 2 tbsp. parsley
• 2 medium chopped onions
• 2 tsp. crab spice
• 24 chowder clams (save liquor)
• 2 cans cream of asparagus soup
• 2 1/2 cups sliced, cooked potatoes
• 2 pints light cream
• 1/2 tsp. pepper
• 4 diced, seeded tomatoes
• 1 tsp. celery powder
• Asparagus as a garnish (optional)

Fry the diced bacon until its crisp and then remove from the pan. Sauté the onion until it’s translucent. Add the clam liquor and stir. Add the clams and heat to cook. When they are cooked, add the potatoes and spices, and cook until the potatoes begin to soften. Add the soup, tomatoes, and cream.  Stir together and simmer for an additional 10-15 minutes. Do not allow the chowder to come to a boil. Garnish with asparagus.