Cream Of Clam And Leek Soup
Ingredients
some garlic
36 littleneck clams
28 gr butter
270 gr leeks
90 gr onion
475 ml dry wine
475 ml cream
240 ml milk
1 pepper
30 gr ricard
475 ml cream
240 ml milk
Instructions
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.