Ingredients
- 36 littleneck clams
- 1 pepper (dried hot)
- 2 c cream (heavy)
- 2 cups cream
- 2 c dry wine (white)
- 3 c leeks
- 1 c milk
- 1 cup milk
- 3/4 c onion (finely chopped)
- 2 tb ricard
- 2 tb butter
- some garlic
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.
