One Serving Boston Clam Chowder

1/3 c Chopped onion

1/3 c Sliced celery

1/3 c Sliced leek

1 c Defatted chicken broth

1 sm Red potato, diced

1 c Low-fat milk

5 ea Drained, canned clams,

- chopped 1 c Shredded spinach

Freshly grated nutmeg - (optional) Salt & pepper to taste 1. In medium saucepan, saute' onion, celery and leek in small amount of

broth, about 5 minutes. 2. Add potato and remaining broth. Bring to boil and simmer covered, about

10 minutes or until potato is tender.

3. Stir in remaining ingredients. Heat without boiling.