| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Soups |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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