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Steamed Golden Neck® Clams and Organic Baby Spinach

Courtesy of Chef Scott Martin at Max's Oyster Bar in Hartford , CT

20 ea. Golden Neck® clams
¼ c. extra virgin olive oil
½ c. diced pancetta
¼ t. crushed red pepper
2 c. organic baby spinach
10 grape tomatoes, halved
8 basil leaves, chiffonade
¼ c. white wine
Salt & Pepper to taste

In medium sauté pan, render pancetta in olive oil until crispy. Add crushed red pepper flakes, Golden Neck® clams, and wine.

Cover to steam Golden Neck® clams open. Add tomatoes, basil, and baby spinach then adjust seasoning to taste. Fold ingredients together. When spinach is wilted, serve.