CLAMS IN SPINACH AND GARLIC BROTH

Clams In Spinach And Garlic Broth image

Provided by Florence Fabricant

Categories dinner, lunch, appetizer, main course

Time 45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 cups well-flavored chicken stock
3 1/4 cups packed spinach leaves (no stems)
1/2 cup dry white wine
4 pounds mahogany or littleneck clams, scrubbed
2 tablespoons flat-leaf parsley
2 tablespoons watercress leaves
2 tablespoons basil leaves
1 tablespoon chopped chives
1 large clove garlic, chopped
1 tablespoon chopped shallot
4 tablespoons softened unsalted butter
Juice of 1/2 lemon
1 tablespoon Pernod or Ricard
1/3 cup heavy cream
Fresh-ground black pepper to taste

Steps:

Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with 1/2 cup hot chicken stock. Puree.
Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
Add clams to broth, reheat and serve.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 1508 milligrams, Sugar 2 grams, TransFat 0 grams