Tuesday, February 17, 2015

Clams with fresh Spinach

     This is a recipe from my favorite Italian cookbook. It is quick, easy, and, if you can get the canned clams for a deal at a discount store, inexpensive!

-32 medium-size cherrystone clams in shells (or 4-6 large cans chopped clams) 
-1 package (10 oz.) fresh spinach,  several cans of canned spinach OR 2 bags frozen spinach
-2 large garlic cloves
-8 parsley sprigs, leaves only, OR 1 tablespoon dried parsley flakes
-1/4 cup olive oil
-1/4 cup sweet butter
-1/4 lb. onions, peeled and diced
-1 green pepper, chopped fine
-1 good-sized ripe tomato, sliced thin
-4 fresh sage leaves or 4 dried sage leaves
-1/3 teaspoon freshly ground black pepper and [salt to taste (optional: 1/8 tsp. if any)]

Open the clams, saving any juice, and chop the clams. Measure 1/2 of the juice and put any remaining juice aside for other uses. Wash the spinach and drain well if you are using fresh spinach. Remove any coarse stems and chop any large leaves. Chop parsley and garlic together. Place olive oil and butter in a saucepan and heat. Add onions, brown them, and add green pepper, spinach, tomato and the 1/2 cup clam juice. Stir, cover, and cook for 15 minutes. Uncover, stir, add chopped clams, and cook for 2 minutes. Add garlic and parsley mix, sage and pepper. Salt should be added if necessary, but may not be needed as clams are salty. Stir well; cook for 4 minutes. Serve clams and juice in deep soup plates. Serve with roasted Italian bread, and for beverage, chilled grape juice or lemon water.
Dessert idea: Italian ices
Allergen information: Gluten free.  Recipe contains shellfish

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