Vongole Alla Fiorentina
|Onion||1 , chopped|
|White of leek||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Spinach||1 Pound, chopped|
|White wine||4 Ounce|
|Bechamel sauce||1 Cup (16 tbs)|
|Bacon slices||4 , chopped|
|Mozzarella||4 Ounce, shredded|
|Parmesan||4 Ounce, grated|
|Parsley||1 Tablespoon, chopped|
|Chili powder||1⁄2 Teaspoon|
Preheat oven to 500Â°F./260Â°C.
Wash clams well and place in a baking dish with a little water in the bottom.
Cook in oven until the shells open, then remove and lower the heat to 350Â°F./180Â°C.
Remove the clam meat and chop, reserving the shells.
Heat the oil and butter in a large frying pan and cook the onion, leek and garlic for 5 minutes.
Add spinach and cook 3 minutes more.
Stir in chopped clam meat, liquids and Bechamel sauce.
When bubbling, add cheeses, parsley and seasonings.
Fill 24 shell halves with this mixture and put back into baking dish, without water this time.
Put in the oven and cook for 20 minutes or until the tops are golden brown.
Serve immediately with lemon wedges.