Clams and bacon have quite an affinity for one another. Take time to get the bacon nice and crispy and the onions nice and brown. (You’ll need a heavy-bottomed pan for this, so they don’t burn.) Their flavor will infuse the whole dish.
Ingredients
- 1 pound spinach
- 3 cloves garlic, thinly sliced
- 1 tablespoon extra virgin olive oil, plus 2 teaspoons for drizzling
- 1/2 lemon, juiced
- 4 slices bacon, sliced crosswise into slivers
- 1 large onion, chopped
- 1 teaspoon fresh thyme
- 1 cup white wine
- 3 pounds clams, scrubbed
- freshly ground black pepper, to taste
Instructions
- Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour off liquid. Remove spinach from pan, turn up heat, and let any remaining liquid burn off. Swirl in 1 tablespoon olive oil, and add the garlic. Cook, stirring frequently, for 4 minutes, until golden. Add spinach back to pan, and sauté for another 2 minutes, until completely wilted. Turn into a serving bowl, and squeeze lemon juice over top. Remove spinach from pan, and set aside.
- Wipe out pan, reduce heat to medium, and add bacon and onion. Sauté, stirring occasionally, until bacon is well-browned, about 10-12 minutes. Turn heat to medium-high, add thyme and white wine, and deglaze pan. Bring to a boil, and let wine reduce to about half, about 4 minutes.
- Add clams, and reduce heat once again to medium. Cover, and let simmer for 6-8 minutes, until clams are opened. Drizzle 2 teaspoons extra virgin olive oil and sprinkle black pepper over top.
- To serve, place a bed of spinach in each of four wide bowls. Top with clams and broth.
Servings: 4
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