1 dozen extra lg. clams or Eastern quahogs
1/2 lb. fresh spinach, stems removed
1 C. seasoned bread crumbs
1/4 C. parsley
2 cloves garlic, finely minced
1 stick butter, melted
1/4 tsp. white pepper
4 T. clam juice
Tabasco sauce (optional)
Lemon wedges (optional)

Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams and juice in colander covered with cheesecloth and reserve broth. Remove clams from shells and coarsely chop. Place clams in large bowl. In small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, remove from heat, drain, and pat dry, and chop coarsely. Add spinach to bowl with clams. Add bread crumbs, parsley, garlic, butter, pepper, and clam juice and mix well. Mold a heaping portion of stuffing on each half clam shell (you will not use all shells). Arrange on lightly greased baking sheet and bake in preheated 375 degree oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.