3 slices bacon
1 c. onion
1 c. celery
1 c. water
1 chicken bouillon cube
1 c. sliced carrots
2 c. potatoes, cubed
2 (6 1/2 oz.) clams, undrained
2 c. milk
2 1/2 tsp. seasoned salt
3 tbsp. flour
8 oz. shredded Monterey Jack cheese

In large saucepan, partially cook bacon, add onion and celery. Cook until tender. Add water plus liquids from clams. Add bouillon cube, carrots, and potatoes. Simmer until vegetables are done. Add clams, 1 3/4 cups milk and seasoned salt. Mix flour with remaining 1/4 cup milk; stir into chowder. Stir in cheese; mix thoroughly, heat gently.