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Cheese and Clam Chowder Recipe

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This recipe for Cheese and Clam Chowder is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. water
1 can (8 oz) minced clams, undrained
1 chicken bouillon cube
2 potatoes, diced
2 carrots, peeled and thinly sliced
1½ c. minced onions
1 T. chopped parsley
1 can (10¾ oz) cream of celery soup
2 c. milk
2 tsp. seasoned salt
8 oz. shredded Monterey Jack cheese
Directions:
Directions:
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, and seasoned salt and mix thoroughly. Heat gently, but DO NOT BOIL.
Number Of Servings:
Number Of Servings:
About 7 cups
Personal Notes:
Personal Notes:
We have enjoyed this recipe at many family Christmas Eve dinners. It has become a tradition. The recipe is from a cookbook featuring award-winning recipes from the Oregon State Fair.

 

 

 

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