2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute' garlic, onion, oregano, nutmeg, pepper with butter and oil until onion is soft. Add undrained spinach, cook 5 minutes.

Pour clam juice into a blender. Spoon in 1/2 sauteed spinach mixture and 1/4 salmon. Whip until pureed. Pour back into Dutch oven. Add chicken broth and the rest of the salmon, chunked. Simmer 5 minutes.