Quickie Cheese Clam Chowder
|Diced cooked potatoes||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Minced clams||2 Can (20 oz), undrained|
|Milk||2 Cup (32 tbs)|
|Condensed onion soup||1 Can (10 oz)|
|Condensed cream of celery soup||1 Can (10 oz)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Cook potatoes in a saucepan in a small amount of salted water. (Do not overcook.)
Pour off all but 1/2 cup liquid.
To potatoes and liquid, add the clams, milk, and onion and celery soups; heat until simmering.
Remove from heat; add Cheddar cheese gradually, blending well after each addition. (If necessary, return to low heat to finish melting cheese.)
Do not boil.
Serve garnished with Parmesan cheese and parsley.