Ingredients
- 36 littleneck clams
- 1 pepper (dried hot)
- 475 ml cream (heavy)
- 475 ml cream
- 475 ml dry wine (white)
- 270 gr leeks
- 240 ml milk
- 240 ml milk
- 90 gr onion (finely chopped)
- 30 gr ricard
- 28 gr 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.
