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Ingredients
- 4 lb Manilla clams
- 1 ounce Garlic, minced
- 6 ounce Extra virgin extra virgin olive oil
- 2 ounce Unsalted butter
- 4 x Bay leaves
- 1 tsp Chili flakes, (Peperoncino)
- 8 ounce Dry white wine
- 4 ounce Water
- 2 c. Leeks, cut in wide strips
- 2 Tbsp. Parsley Croutons, rubbed with fresh garlic cloves and extra virgin Extra virgin olive oil
- 2 x Cloves garlic Salt to taste
Directions
- In a sauce pan heat the butter and extra virgin olive oil. Add in leeks, garlic, chili flakes and bay leaves. Cook over low heat, stirring carefully. When the leeks are cooked, but not browned, and almost transparent, add in washed clams and white wine. Cover and steam open on high heat. When they have opened, remove them from their shells, add in water and salt to taste. Garnish with coarsely minced parsley. Serve in soup bowls with croutons.
- Yield: 4 servings.
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