Steamed Clams with Bacon, Tomato, and Spinach

Ingredients for Steamed Clams with Bacon, Tomato, and Spinach

• 230g sliced bacon, chopped

• 1 medium onion, chopped

• 2 garlic cloves, finely chopped

• 1/2 teaspoons dried hot red pepper flakes

• 1.1kg tomatoes, chopped

• 3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter

• 1.6kg total), scrubbed well

• 140g baby spinach (4 cups packed)

• Accompaniment: crusty bread

How to make Steamed Clams with Bacon, Tomato, and Spinach

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.