New Jersey Clam Chowder

New Jersey Clam Chowder

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  • 1/4 lb
  • 2
    medium onions
  • 24
    chowder clams, liquid reserved
  • 2.5 c
    potatoes, sliced, cooked
  • 1/2 tsp
  • 1 tsp
    celery powder
  • 2 Tbsp
  • 2 tsp
    crab spice
  • 2 can(s)
    cream of asparagus soup
  • 2 pt
    light cream
  • 4
    tomatoes, cored, seeded and cubed
  • ·
    asparagus, garnish

How to Make New Jersey Clam Chowder


  1. Fry bacon in soup pot until crisp, remove.
  2. Saute onion until clear, add clams, liquor, and heat to cook clams.
  3. Add potatoes and spices and cook briefly.
  4. Add soup, tomatoes and cream.
  5. Simmer 10-15 minutes.
  6. Do not boil.
  7. Add clam broth to taste.
  8. Garnish with asparagus spears.

Printable Recipe Card

About New Jersey Clam Chowder

Course/Dish: Chowders Fish Soups
Other Tag: Quick & Easy

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