36 Littleneck clams; smaller th

2 tb Butter

3 c Leeks, cut crosswise into fi

3/4 c Finely chopped onion

1 Cl Garlic; finely minced

2 c Dry white wine

Freshly ground pepper; to ta Salt; to taste 2 c Heavy cream

1 c Milk

1 sm Dried hot pepper; optional

2 tb Ricard or pernod liqueur

Recipe by: Craig Claiborne The New New York Times Cook Book 1. Rinse the clams in several changes of cold water. Drain

well. Heat the butter in a heavy casserole or kettle and add the leeks. Cook for about 2 minutes, stiring often. Add the onion and garlic. Cook briefly, stirring. Add the wine, a little salt (the clams will give up their liquid, which is salty) and pepper. Cover and bring to the boil. Let simmer for about 5 minutes.

2. Add the clams, 2 cups of cream, 1 cup of milk and hot

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.