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.