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.
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