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  Recipe Home » SeaFoods » Cream Of Clam & Leek Soup
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  Cream Of Clam & Leek Soup
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 235
Ingredients:
36 Littleneck clams, smaller th
2 tbsp Butter
3 cup Leeks, cut crosswise into fi
3/4 cup Finely chopped onion
1 Cl Garlic, finely minced
2 cup Dry white wine
Freshly ground pepper, to ta
Salt, to taste
2 cup Heavy cream
1 cup Milk
1 small Dried hot pepper, optional
2 tbsp Ricard or pernod liqueur
Instructions:
Recipe by: Craig Claiborne - The New New York Times Cook Book 1.
Rinse the clams in several changes of cold water. Drain well. Heat
the butter in a heavy casserole or kettle and add the leeks. Cook for
about 2 minutes, stiring often. Add the onion and garlic. Cook
briefly, stirring. Add the wine, a little salt (the clams will give
up their liquid, which is salty) and pepper. Cover and bring to the
boil. Let simmer for about 5 minutes.

2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and
cover closely. Let cook for about 10 minutes or until the clams
open. Add the Ricard and stir. Serve piping hot with a soup spoon and
oyster fork.
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