Sao Tome Clams in Port Wine

The Sao Tome Clams in Port Wine - inclusion of the peanuts, which provided a pleasant tactile contrast to the chewy clams, is one of the most popular aspects of this dish. For presentation, they preserve some of the clams in their shells; however, the majority of them should be shelled and chopped. The sauce had a rich and excellent flavor, thanks to the port wine. The spinach and tomatoes boost the nutritional value of the dish. Serve with crusty toasted bread and steamed white rice. It's a quick and simple main dish that you'll probably make again.

Ingredients:

1 cup onions, finely chopped; 1/4 cup olive oil; 4 cups clams in their juice; 1 cup Port wine; 1 cup unsalted roasted peanuts; finely chopped; 2 tomatoes; diced into small pieces; Salt and freshly ground black pepper to taste; 1 tsp. crushed red pepper; 4 cups fresh spinach chopped

Instruction:

1. Heat olive oil in a 4-quart saucepan. Add onions and saute until soft.
2. Add clams and port wine, bring to a quick boil, then lower heat to a simmer.
3. Add peanuts, tomatoes, salt and pepper and crushed red pepper and simmer gently for 30 minutes.
4. Add spinach and cover just until leaves have wilted.
5. Serve over steamed white rice.