Recipes

1 cup water
8 oz. fresh or canned clams
1 chicken bouillon cube
2 cups cubed raw potatoes
2 cups cut fresh broccoli
1 onion, chopped
1 T. fresh parsley
1 can cream of celery soup
2 cups milk
2-1/2 t. salt
8 oz. grated Monterey jack cheese
1/4 t. dill weed

Pour water and juice from clams into pan. Add potatoes, broccoli, bouillon cube, onion and parsley. Simmer until tender. Add soup, clams, milk, cheese and salt. Heat – do not boil. Serve with dill sprinkled on top of bowls. Makes 7 cups of delicious soup.