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    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.