Clam Chowder

1/4 lb. diced nitrite free, all natural bacon 
2 tbsp. parsley
2 medium chopped onions 
2 tsp. crab spice
24 chowder clams (save liquor) 
2 cans all natural (no msg) 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.