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Steamed Clams with Bacon, Tomato, and Spinach

['1/2 lb sliced bacon, chopped', '1 medium onion, chopped', '2 garlic cloves, finely chopped', '1/2 teaspoon dried hot red pepper flakes', '2 1/2 lb tomatoes, chopped', '3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well', '5 oz baby spinach (4 cups packed)', 'Accompaniment: crusty bread']

Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

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