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Cream Of Clam & Leek Soup

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      Title: CREAM OF CLAM & 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.
 
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