1 c. water
1 (8 oz.) can minced clams, undrained (or more)
1 chicken bouillon cube
2 c. potatoes, diced
2 c. carrots, peeled, thinly sliced
1 1/2 c. onions, minced
1 tbsp. parsley, chopped
1 (10 3/4 oz.) can cream of celery soup
2 c. milk
2 1/2 or less tsp. of seasoned salt
8 oz. Monterey Jack cheese, shredded

Pour water plus juice from drained clams into saucepan. Add potatoes, carrots, bouillon cube, onions and parsley. Simmer until vegetables are tender. Add cream of celery, soup, clams, milk, cheese, seasoned salt and mix thoroughly. Heat gently.