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Clam Chowder #2, (creamy - NJ style)

Source of Recipe

recipe via Meal-Master, with revisions
Clam Chowder #2, (creamy - New Jersey style)

1/4 pound chopped bacon
2 medium chopped onions
24 chowder clams, ground or finely chopped
1 cup clam juice
2 1/2 cups left over cooked sliced potatoes
1/2 teaspoon ground black pepper
1 teaspoon celery powder
2 tablespoons dried parsley
2 teaspoons seafood seasoning
2, 14 1/2 ounce cans undiluted,
...cream of celery or asparagus soup
4 cups light cream, (2 pints)
4 cut and seeded tomatoes
fresh asparagus for garnish

Fry the bacon in a stock/soup pot until crisp.
Remove and set aside.
Add the onion to the pot and saute until clear.
Add the clams and juice. Heat to cook the clams.
Add the potatoes, pepper, parsley and seafood seasoning
and simmer for about 8 minutes.
Add the soup, cream and tomatoes.
Let simmer for 10 - 15 minutes but do not boil.
Add the clam broth to taste.
Garnish with asparagus spears.