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.