Title: Cream of Clam and Leek Soup
Categories: Seafood, Soups
Yield: 6 Servings

36 Littleneck clams; smaller th
2 tb Butter
3 c Leeks, cut crosswise into fi
3/4 c Finely chopped onion
1 Cl Garlic; finely minced
2 c Dry white wine
Freshly ground pepper; to ta
Salt; to taste
2 c Heavy cream
1 c Milk
1 sm Dried hot pepper; optional
2 tb Ricard or pernod liqueur

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