Active Time

　　20 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 to 6 first-course servings

　　1/2 lb sliced bacon, chopped

　　1 medium onion, chopped

　　2 garlic cloves, finely chopped

　　1/2 teaspoon dried hot red pepper flakes

　　2 1/2 lb tomatoes, chopped

　　3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well

　　5 oz baby spinach (4 cups packed)

　　Accompaniment: crusty bread

　　

Step 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.

　　

Step 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.