Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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