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.


Yield: 1 Servings