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 store


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.

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