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. skim milk
5 drained, canned clams, chopped
Salt and pepper to taste
1 c. shredded spinach
Grated nutmeg (optional)

In saucepan, saute onion, celery and leek in small amount of broth, about 5 minutes. Add potatoes and remaining broth. Bring to a boil and simmer covered about 10 minutes or until potatoes are tender. Stir in remaining ingredients. Heat without boiling.