Instructions: In a large saucepan, bring water to a boil over high heat. Add spinach, and season with salt and pepper. Cook, stirring, until spinach wilts, 30 to 60 seconds. Drain well; set aside.

Bring wine to a boil in a 2-quart saucepan over high heat, and continue to boil until reduced by one quarter. Add clams, and cook, covered, until clams open, 4 to 6 minutes. Drain, reserving clam broth. Remove clams from shells, reserving 8, and keep warm, covered in a small bowl.

In another 2-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add bacon, and cook until lightly browned, 2 to 3 minutes. Add leek, onion, celery, and garlic. Saute mixture until translucent, 4 to 5 minutes. Add reserved clam broth, potatoes, and heavy cream. Bring to a boil and simmer until the potatoes are tender and the sauce has thickened slightly, about 10 minutes. Season with salt and pepper. Cover sauce to keep warm.

Heat remaining 2 tablespoons oil in a 10-inch nonstick saute pan over medium-high heat. Season cod on both sides with salt and pepper. Saute, skin-side down, until golden, about 4 minutes. Turn, and cook for 4 minutes more. Meanwhile, warm sauce over medium-high heat. Add reserved clams, and cook until heated through.

In a medium saute pan, heat 2 tablespoons butter. Add spinach, and cook until heated through. Season with salt and pepper. Mound spinach in the center of four oversized shallow soup bowls. Top with cod, and divide clams and sauce among bowls. Sprinkle with parsley. Serve immediately.

This recipe yields 4 servings.

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