INGREDIENTS

INSTRUCTIONS

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  Converted by MM_Buster v2.0l.

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