Steamed Clams with Bacon, Tomato, and Spinach

Ingredients

• 4 cups baby spinach packed
• 0.5 lb bacon sliced chopped
• 36  hard-shelled clams scrubbed well
• 4 servings accompaniment: crusty bread 
• 2  garlic cloves finely chopped
• 1 medium onion chopped
• 0.5 teaspoon pepper flakes dried red hot
• 2.5 lb tomatoes chopped

Equipment

• pot

Directions

1. Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes.
2. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes.
3. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
4. 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.