Cream of Clam and Leek Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

364 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

36	each	clams, littleneck
2	tablespoons	butter
3	cups	leeks	cut cross-wise
3/4	cup	onion	finely chopped
1	each	garlic clove	finely minced
2	cups	white wine	dry
1	x	black pepper	freshly ground
1	x	salt	to taste
2	cups	heavy whipping cream
1	cup	milk
1	small	hot chili peppers	optional
2	tablespoons	pernod

Directions

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.

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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Nutrition Facts

Serving Size 191g

Amount per Serving

Calories 364 84% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 21.0g	106%
Trans Fat 0.0g
Cholesterol 122mg	41%
Sodium 84mg	3%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	5%
Sugars 5.0g
Protein 4.0g	8%

Vitamin A	42%		Vitamin C	13%
Calcium	13%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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