Boston Clam Chowder Recipe

• 1/3 c. minced onion
• 1/3 c. sliced celery
• 1/3 c. sliced leek
• 1 c. defatted chicken broth
• 1 sm. red potato, diced
• 1 c. skim lowfat milk
• 5 liquid removed, canned clams, minced
• Salt and pepper to taste
• 1 c. shredded spinach
• Grated nutmeg (optional)

1. In saucepan, saute/fry onion, celery and leek in small amount of broth, about 5 min.
2. Add in potatoes and remaining broth.
3. Bring to a boil and simmer covered about 10 min or possibly till potatoes are tender.
4. Stir in remaining ingredients.
5. Heat without boiling.

onion, celery, leek, chicken broth, red potato, milk, liquid, salt, shredded spinach, nutmeg

Taken from cookeatshare.com/recipes/boston-clam-chowder-54558 (may not work)