Recipe - One-Serving Boston Clam Chowder

1/3 cup Chopped onion
1/3 cup Sliced celery
1/3 cup Sliced leek
1 cup Defatted chicken broth
1 small Red potato, minced
1 cup Lowfat milk
5 Drained, canned clams,
chopped
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini