What to make for dinner tonight: baked spinach-stuffed clams

Don't save these stuffed clams for a special occasion. They require only 15 minutes of work but make a striking presentation topped with crisp bread crumbs and filled with a delicious spinach mixture.

Preparation time 15 minutes

Cooking time 25 minutes

Serves 4

• 12 cherrystone or other hardshell clams
• 20 ml (4 tsp) unsalted butter, melted, divided
• 50 g (1/4 c) finely chopped onion
• 2 garlic cloves, minced
• 20 g (4 tsp) flour
• 225 ml (2/3 c) half-and-half
• 0.5 g (1/8 tsp) cayenne pepper
• Salt
• 50 g (1/3 c) frozen chopped spinach, well-drained
• 50 g (1/3 c) bread crumbs
• 20 g (4 tsp) grated Parmesan cheese1. Place the clams in a large skillet with one centimetre (1/2 inch) of water. Bring to a boil, cover and cook just until the clams open, about four minutes. (Start checking after two minutes and remove clams as they open; discard any that do not open.) Transfer the clams to a large bowl. When they are cool enough to handle, remove the top shell halves and ­discard them. Place the bottom shell halves with clams attached on a baking sheet.
• 2. Preheat the oven to 230°C (450°F).
  3. In a small pot, heat 10 grams (two teaspoons) of the butter over low heat. Add the onion and garlic, and sauté until soft, about five minutes. Whisk in the flour and cook for one minute. Whisk in the half-and-half, cayenne and salt, to taste, and cook until the mixture is lightly thickened, about three minutes. Stir in the spinach. Spoon the mixture over the clams.
  4. In a small bowl, toss together the bread crumbs and Parmesan. Top the clams with the bread crumb mixture and drizzle with the remaining 10 grams (two teaspoons) of the butter. Bake just until clams are bubbly and hot, about five minutes.

If you're watching calories, use fat-free half-and-half and use olive oil instead of butter. Olive oil has the added benefit of providing heart-healthy omega-3s.

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