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Add a photoServings: 6
Ingredients
- 36 x Littleneck clams, smaller th
- 2 Tbsp. Butter
- 3 c. Leeks, cut crosswise into fi
- 3/4 c. Finely minced onion
- 1 cl Garlic, finely chopped
- 2 c. Dry white wine Freshly grnd pepper, to ta Salt, to taste
- 2 c. Heavy cream
- 1 c. Lowfat milk
- 1 sm Dry warm pepper, optional
- 2 Tbsp. Ricard or possibly pernod liqueur
Directions
- Clams in several changes of cool water. Drain well. Heat the butter in a heavy casserole or possibly kettle and add in the leeks. Cook for about 2 min, stiring often. Add in the onion and garlic. Cook briefly, stirring. Add in the wine, a little salt (the clams will give up their liquid, that is salty) and pepper. Cover and bring to the boil. Let simmer for about 5 min.
- 2. Add in the clams, 2 c. of cream, 1 c. of lowfat milk and warm pepper and cover closely. Let cook for about 10 min or possibly till the clams open. Add in the Ricard and stir. Serve piping warm with a soup spoon and oyster fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 168 | 61% |
| Total Fat 19.11g | 24% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 69mg | 3% |
| Potassium 233mg | 7% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.31g | 3% |
| Protein 2.81g | 4% |
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