Cream of clam and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini