Clams Rockefeller Pasta
Bring a large pot of lightly salted water to a boil.Advertisement
In a small skillet, melt butter over medium. Add bread crumbs and stir, cooking until browned, 2 minutes. Remove from heat.
Add pasta to boiling water and cook 10 minutes. Drain.
Meanwhile, cook bacon in a large, lidded stainless sauté pan over medium until crisp, 6 minutes. Remove with a slotted spoon and discard all but 2 tbsp bacon fat from pan. Add onion and cook 4 minutes. Stir in garlic and cook 1 minute.
Stir spinach, clam juice and wine into pan, then add clams. Cover and cook 8 minutes or until clams open; discard any that do not. Add cream to pan.
In a large bowl, combine contents of pan with pasta, bacon and breadcrumbs.
Look for clams that are 2 to 2 1/2 inches at their widest point. They may be labeled either littlenecks or cherrystones, depending on their size, but these belong to the same species. Larger clams, such as chowders or steamers, will take longer to cook and are best for other uses.