Clams In Spinach And Garlic Broth

• 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
• 13 cup heavy cream
• Fresh-ground black pepper to taste

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

wellflavored chicken stock, spinach, white wine, littleneck clams, flatleaf parsley, watercress leaves, basil, chives, clove garlic, shallot, butter, lemon, heavy cream, freshground black pepper

Taken from cooking.nytimes.com/recipes/10797 (may not work)