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INGREDIENTS 3 Tablespoons unsalted butter 2-4 leeks, white part only, quartered lengthwise, cut into 1/4 inch pieces (2-3 cups chopped) 1 pound waxy potatoes, peeled if desired, cut into 1/2 inch pieces 4 cups fresh clam juice OR a great-tasting fish stock mixed with a bottle of clam juice, heated Salt to taste 2 cups shucked clams or clam pieces, picked through for shell and chopped as desired DIRECTIONS In a large covered pot, melt the butter over medium heat and stir the leeks into the butter to coat thoroughly. Reduce heat to low, cover and “sweat” the leeks until soft and sweet, but not browned at all. Stir occasionally. Stir potatoes into leeks and coat completely. Raise heat to medium high and cook potatoes for 5 minutes, stirring constantly. Add the heated clam juice, stir and taste for salt. Bring to a boil, cover and reduce heat to medium-low. Cook until potatoes are just tender. Stir in clams, cover and simmer until clams are hot, 5-15 minutes, depending on the size of the clams. Serve hot. Cover and refrigerate leftovers. Copyright © 2018 Stefanie Samara Hamblen |
