Cheese Clam Chowder - cooking recipe

Ingredients

2 c. (two 7 1/2 oz. cans) minced clams
1 1/3 c. liquid
2 chicken bouillon cubes
1/4 c. (1/2 stick) butter
1/4 c. finely chopped onion
3/4 finely chopped celery
1/4 c. regular all-purpose flour
3 c. milk
2 c. (8 oz.) shredded Cheddar cheese
grated Parmesan cheese (optional)
chopped parsley

Preparation

Drain clams and reserve liquid. Add enough water to measure 1 1/3 cups and heat to boiling in 1-quart saucepan. Dissolve bouillon cubes in the boiling liquid.