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1
In 3-quart saucepan combine potatoes, celery, green onions and oil.
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2
Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes).
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3
Stir in broth.
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4
Cover; continue cooking until potatoes are tender (10 to 15 minutes).
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5
Stir in fish, spinach and 3 cups milk.
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6
Continue cooking until fish flakes with a fork (4 to 7 minutes).
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7
In small bowl, combine remaining milk with flour; stir into soup.Reduce heat to low; cook, stirring constantly, until soup is slightly thickened (4 to 5 minutes).
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8
Add all remaining ingredients; continue cooking until soup is heated through (1 to 2 minutes).
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9
Microwave Directions: Reduce oil to 1 tablespoon.
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10
In 4-quart casserole combine potatoes, celery, onions and oil.
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11
Microwave on HIGH, stirring after half the time, until onions are tender (4 to 7 minutes).
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12
Stir in broth; cover.
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13
Microwave on HIGH, stirring after half the time, until vegetables are tender (7 to 11 minutes).
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14
Stir in spinach, 3 cups milk and clams; cover.
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15
Microwave on HIGH, stirring after half the time, until spinach is tender (9 to 12 minutes).
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16
In small bowl combine remaining milk and flour; stir into soup.
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17
Cover; microwave on HIGH, stirring after half the time, until thickened (6 to 9 minutes).
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18
Stir in fish; cover.
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19
Microwave on HIGH, stirring after half the time, until fish flakes with a fork (2 to 4 minutes).
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20
Stir in all remaining ingredients; cover.
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21
Microwave on HIGH, stirring after half the time, until soup is heated through (2 to 3 minutes).
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22
TIP: One half of a 10-ounce package of frozen chopped spinach, thawed and well drained, can be substituted for fresh spinach leaves.
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23
8 to 10 servings
