Cadiz Clams with Spinach and Eggs

Name: Cadiz Clams with Spinach and Eggs (Almejas con Espinacas)
Cuisine: Spanish
Ingredients: 3 tablespoons fragrant extra-virgin olive oil; About 10 ounces fresh spinach, stemmed and rinsed but not dried; 2 pounds Manila or small littleneck clams, scrubbed; 4 medium-size garlic cloves, finely minced; 4 tablespoons good-quality brandy, preferably Spanish; 2 pounds Manila or small littleneck clams, scrubbed; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; ½ cup store-bought seafood or lobster bisque, or ⅓ cup Campbell’s Cream of Shrimp Soup whisked together with 2 to 3 tablespoons water, or ⅓ cup clam juice diluted with 3 tablespoons water; 2 large eggs, beaten; Coarse salt (kosher or sea) and freshly ground white pepper; Coarse salt (kosher or sea) and freshly ground white pepper; Coarse salt (kosher or sea) and freshly ground white pepper; Coarse salt (kosher or sea) and freshly ground white pepper; Crusty bread, for serving

Almejas con Espinacas

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

El Faro in Cádiz is one of Spain’s legendary fish restaurants. Its proprietor, Gonzalo Córdoba, runs a tight ship. Here he is, receiving a shipment of fish so fresh it still jumps. There he is plying a table of regulars with an old Pedro Ximénez sherry and boasting about his ethereally crisp tortillas de camarones (shrimp fritters) to a German couple. And finally he’s urging everyone to try his famous almejas: clams cooked in a deliciously messy sauce of spinach, brandy, and s

Ingredients

Europe
Spain
Starter
Fish course
Pescatarian

Ingredients

Method