Steamed Clams With Bacon, Tomato, And Spinach

• 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

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.
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.

bacon, onion, garlic, tomatoes, well, baby spinach, accompaniment

Taken from www.epicurious.com/recipes/food/views/steamed-clams-with-bacon-tomato-and-spinach-232599 (may not work)