Clam Chowder

Looking for a very simple but hearty soup to enjoy? (And you thought you didn't like clams. Ha)

Prepare the following:

• 2 cans baby clams and juice
• 2 cans cream of celery soup (use brand with no msg) **Note below
  
• 8 stalks celery, diced
• 8 medium carrots, diced
• 8 medium potatoes, diced
  
• 2 large onions, diced
  

• 2 cups cheddar cheese, shredded
  

Mix first 6 ingredients in a large sauce pan or soup kettle and bring to a boil. Turn down the heat and simmer for 1 hour or until the vegetables are tender. Add the cheese at the end, and stir to melt. Serve. (There may appear to not be enough liquid, but the veggies will boil down and add their own.)
(**Note: If you are out of soup, no need to worry. Make a light rue and add milk or cream and water to substitute. First sweat the onions and celery in the bottom of the soup kettle in a bit of olive oil. Then add equal parts of butter or margarine and all purpose flour - about 1/4 cup each. Stir a couple of times or until pasty, then add clams with juice, a cup of water and a cup of milk or cream. Add the rest of the ingredients except the cheese. Simmer and finish as above.)