Name: Cream of Clam and Leek Soup
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

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

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”