Cream of Clam & Leek Soup

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.