Recipes

1 cup water
4 cans (6 oz.) clams
1 chicken bouillon cube
2 cups diced potatoes
2 cups fresh broccoli
1 diced onion
1 T. parsley
1 can cream of celery soup
2 cups Half & Half
2-1/2 t. salt
8 oz. diced Jack cheese
1/2 t. dill seasoning

Pour water and juice from clams into 5-1/2 quart pot. Add potatoes, broccoli, bouillon, onion and parsley. Simmer until tender. Add soup, clams Half & Half, cheese, salt and dill. Heat – do not boil – until cheese melts. Serve with French bread and salad.