CHEESY CLAM CHOWDER 2 c. water 2 (8 oz.) cans clams, drain but save juice 1 chicken bouillon cube 2 c. cubed potatoes 1 c. diced carrots 1 medium onion, diced 1 Tbsp. chopped parsley 1 1/2 tsp. salt 1/4 tsp. pepper 8 oz. shredded Jack cheese 1 can cream of celery soup 2 c. evaporated milk (add enough water to 1 can milk to make 2 cups) Boil water, clam juice, bouillon cube, potatoes, car- rots, onion, parsley, salt and pepper until tender. Reduce heat and add remaining ingredients, not to boiling, just enough to melt cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |