Cream of clam & leek soup

6 Servings

Ingredients

Quantity Ingredient
36 Littleneck clams; smaller th
2 tablespoons Butter
3 cups Leeks, cut crosswise into fi
¾ cup Finely chopped onion
1 Cl Garlic; finely minced
2 cups Dry white wine
Freshly ground pepper; to ta
Salt; to taste
2 cups Heavy cream
1 cup Milk
1 small Dried hot pepper; optional
2 tablespoons Ricard or pernod liqueur

Directions

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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