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.