I have experimented with at least three different clam chowder recipes, and always come back to this one. Enjoy!
1 cup water
1 8oz can minced clams, undrained
1 chicken bouillon cube
2 cups potatoes
2 cups carrots, peeled and sliced
1 1/2 cups minced onion
1 T. parsley
1 can cream of celery soup
2 cups milk
2 1/2 t. seasoning salt
8 oz. shredded Monterey Jack cheese
Pour water and juice from clams into sauce pan. Add diced potatoes, carrots, bouillon, onions, and parsley. Simmer til veggies are tender. Add cream soup, clams, milk, cheese, and seasoning salt. Heat gently but do not boil. It is best to make the day before or early in the day you plan to eat it. Much more flavorful!