1/2 c. water
16 oz. minced clams, drained, reserve juice
1 chicken bouillon cube
2 c. potatoes, diced
1 med. onion, chopped
1 c. carrots, peeled, thin sliced
2 tbsp. chopped parsley
2 stalks celery, chopped
1 (10.75 oz.) can cream of celery soup
2 c. milk
4 strips bacon, cooked and crumbled
Salt and pepper to taste
8 oz. shredded Monterey Jack cheese (optional)
Chopped parsley to garnish (optional)

In a large saucepan, combine water and juice from clams. Add bouillon cube, potatoes, onion, celery, carrots, and parsley. Simmer until vegetables are tender. Add cream of celery soup, clams, milk, bacon, salt, pepper and cheese. Heat gently until heated thoroughly. Serve hot with chopped parsley on top to garnish.