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Spinach and Clam Soup

1/2 med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
1/2 c. (1 stick) butter
2 tbsp. flour
1 qt. (4 c.) chicken stock (homemade preferred)
1 (10 oz.) pkg. frozen spinach, thawed & squeezed dry
2 (6 1/2 oz.) cans minced clams, drained
1/2 pt. (1 c.) whipping cream
Salt & pepper to taste


Heat skillet over medium high heat, add onions, bacon, anchovies and garlic and saute lightly. Remove from heat. Melt butter in large saucepan over medium high heat. Add flour and stir constantly two to three minutes. Slowly stir in stock and bring to a boil. Add onion and bacon mixture, spinach and clams. Bring to a boil once again, stirring occasionally. (May be made up to this point one day ahead.) Pour in cream and bring to a boil a third time. Add salt and pepper to taste.


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