Tony's Steamer Clams

There are probably thousands of ways to cook clams but one of our favorites is a quick and easy one pan recipe, as follows: 2.5 pounds fresh manila clams 2 cloves chopped garlic 1 cup white wine ½ bunch fresh clean chopped spinach 1 large red ripe tomato, chopped Rinse the clams in a colander to clean the outside of the clam shell. (The inside of any clams from Olympia Seafood should be clean already, no need to soak!) In a large pan with a lid, add your chopped garlic and wine and turn on the burner to about medium-high. Once the wine starts to boil, add the clams, cover with the lid and cook for about 6 minutes or until 99% of the clams are open. (If one or two clams fail to open, just remove from the pan and dispose of them, don't try to pry them open or eat them.) Remove the pan from the heat, take off the lid and throw your spinach and tomatoes on top of the clams. Cover again with the lid and let the vegetables warm and blanch for about 1 minute. Pour the entire pan into a large serving dish and enjoy with a salad and crusty bread for dipping in the clam juice. (Or Sailor's favorite... pizza!)