Cream of Clam & Leek Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams, littleneck
|
* |
| 2 | tablespoons |
butter
|
|
| 3 | cups |
leeks
cut cross-wise |
|
| ¾ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
clams, littleneck
|
* |
| 3E+1 | ml |
butter
|
|
| 7.1E+2 | ml |
leeks
cut cross-wise |
|
| 177 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
finely minced |
|
| 473 | ml |
white wine
dry |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
to taste |
*
|
| 473 | ml |
heavy whipping cream
|
|
| 237 | ml |
milk
|
|
| 1 | small |
hot chili peppers
optional |
*
|
| 3E+1 | ml |
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.
