1 (8 oz.) can diced clams
2 c. diced carrots
2 c. diced potatoes
1 tbsp. parsley
1 chicken bouillon cube
Onion
1 1/2 c. water
2 c. milk
Seasoning
1 c. shredded Monterey Jack cheese
1 can cream of celery soup

Put carrots and onion in Dutch oven with water. Bring to a boil. Add potatoes, juice drained off of clams, parsley, bouillon cube and seasoning. Simmer until tender. Add milk, cream of celery soup and clams. Heat but do not boil. Just before serving add Monterey Jack cheese and beat until melted. Serves 4.