24 clams, shucked & drained (Cherrystone or Littleneck)
3 T. butter
2 T. onion, chopped
2 pounds spinach
salt and pepper
1 cup Mornay™ sauce*
*Mornay sauce can be purchased in premixed envelope packets at the local grocery
Remove stems and trim the spinach. Boil in salted water for 3 minutes; drain, squeeze
dry and chop.
Saute butter and onion, but don't brown. Add the spinach, stirring until heated.
Add the seasoning to taste. Make a bed of spinach mixture
in the clam shells. Place them in a shallow baking dish. Arrange 6 clams on top of
the spinach in each shell. Pour a spoonful of Mornay sauce on top.
Broil clams in a pre-heated broiler until the sauce begins to bubble. Serves 4.