Title: Leek And Potato Soup with Clams
Categories: Dujour08
Yield: 4 servings

=== CLAMS ===
28 Littleneck clams - (abt 3
-lbs); scrubbed
2 3/4 c Water
1 1/4 c Dry white wine
=== SOUP ===
3 md Large leeks (white; light
-green parts, halved
-lengthwise,
Only)
And thinly sliced crosswise
3 md Russet potatoes - (abt 3/4
-lb); peeled, and
Cut into 1/1/2" cubes
1/2 c Heavy cream
Salt; to taste
Freshly-ground black pepper;
-to taste
Additional water or cream as
-necessary
1 1/2 tb Fresh minced chives or green
-onions

To cook the clams, place them in a heavy large skillet. Cover with the
water and wine. Bring to a boil, cover the skillet, then reduce heat and
simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove
the clams that have opened and place them on a tray. Recover and cook for
up to 3 to 4 more minutes. Discard any clams that have not opened. Line a
fine sieve with a dampened paper towel. Strain the cooking liquid through
the sieve into a heavy large saucepan. For the soup, add the leeks and
potatoes to the saucepan with cooking liquid. Bring to a boil, then lower
heat and simmer until the potatoes are tender, for about 15 minutes. Add
the cream. Coarsely mash the potatoes in the broth to thicken, using a
mallet or potato masher. Season with salt and pepper. (This can be prepared
ahead and cooled. Cover the clams and soup and set aside at cool room
temperature for up to several hours.) To serve, remove the clams from their
shells and mince. Pour any liquid from the shells back into the soup
through the sieve and discard the shells. Thin the soup with additional
liquid if necessary. Bring to a boil, stirring over medium-high heat. Add
minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve
immediately. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9351) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Michel Richard

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