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Rate this recipe 4.5/5 (2 Votes)


  • 1 pound spinach leaves, fresh, washed,well-drained torn into bite-sized pieces.
  • 2 cups clam juice
  • 4 TB butter
  • 1/2 cup chopped onion
  • salt & pepper
  • 1/2 tsp powdered nutmeg
  • 1-c Chablis Wine or Rhine


Servings 4


Step 1

Bring clam juice to a boil. Turn off heat and stir in spinach. Cover & let it stand in the hot clam juice for about 30 mins. Then in a 10" skillet melt butter & saute onion till tender. Add the spinach & the clam juice, and keep heat just hot enough to allow spinach to "sizzle" in the skillet for 1 minute. Season to taste with salt & pepper. Stir in nutmeg. Turn off heat and stir in Wine. Cover. Lot stand 5 minute. Remove spinach with slotted spoon to preheated serving dish.

Serves 4-6 nicely.


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