A recipe for Cream Of Clam and Leek Soup. Follow the simple recipe instructions for Cream Of Clam and Leek Soup shared by other home cooking experts.
Ingredients
36 Littleneck clams2 Tbs. Butter
3 c. Leeks, cut crosswise
3/4 c. Finely chopped onion
1 Cl Garlic; finely minced
2 c. Dry white wine
Freshly ground pepper; to taste
Salt; to taste
2 c. Heavy cream
1 c. Milk
1 sm. Dried hot pepper; optional
2 Tbs. Ricard or pernod liqueur
Directions
Recipe by: Craig Claiborne - The New New York Times Cook Book1. 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, stirring 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.
