Spinach Soup with Clams and Plenty of Garlic
Source: From the Sea to Shore Caribbean Seafood Cookbook

12 garlic cloves, unpeeled
2 tablespoons olive oil
7 cups rich chicken stock
36 tiny fresh clams, scrubbed
6 cups loosely packed fresh spinach leaves, cut into 1 inch wide strips
1 tablespoon fresh lemon juice
freshly ground pepper

Preheat oven to 400 degrees F.

Place garlic in small baking dish. Drizzle with 1 Tablespoon olive oil. Bake until toothpick pierces garlic easily, about 15 minutes. Peel and thinly slice.

Heat remaining 1 Tablespoon oil in heavy large saucepan over low heat. Add garlic and cook until golden brown, stirring frequently, about 5 minutes.

Add 6 cups stock and bring to boil. Reduce heat, cover partially and simmer 15 minutes.

Bring remaining 1 cup stock to boil in heavy medium skillet over high heat. Add clams. Cover and steam until shells open, 1 1/2 to 3 minutes. Remove opened clams. Cook remaining clams about 5 more minutes; discard any that do not open. Divide clams among heated soup bowls using slotted spoon. Strain clam cooking liquid into garlic stock.

Add spinach. Cover tightly and cook stock over high heat until spinach wilts, about 2 minutes.

Add lemon juice. Season with pepper. Ladle stock over clams. Serve hot.