Cream of Clam and Leek Soup

Ingredients

Amount		Ingredient	Preparation
36	each	clams, littleneck
2	tablespoons	butter
3	cups	leeks	cut cross-wise
3/4	cup	onion	finely chopped
1	each	garlic clove	finely minced
2	cups	white wine	dry
1	x	black pepper	freshly ground
1	x	salt	to taste
2	cups	heavy whipping cream
1	cup	milk
1	small	hot chili peppers	optional
2	tablespoons	pernod

Directions

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.

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.