Steamed Clams with Bacon, Tomato, and Spinach
A hearty seafood dish combining fresh clams with crispy bacon, sweet tomatoes, and tender spinach in a flavorful broth. Perfect for serving with crusty bread to soak up the delicious sauce.
Ingredients
- •½ lb sliced bacon, chopped
- •1 medium medium onion, chopped
- •2 cloves garlic cloves, finely chopped
- •½ teaspoon dried hot red pepper flakes
- •2½ lb tomatoes, chopped
- •3 dozen small hard-shelled clams
- •5 oz baby spinach
- •1 loaf crusty bread
Cooking Instructions
- 1.
Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
19 min
- 2.
Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.
11 min
