Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons butter or olive oil (or a mixture)
  • 1 cup thinly sliced leeks (two medium leeks, white parts only, or sub white onion, or  2 shallots, diced)
  • 4-8 garlic cloves
  • 1 cup white wine (dry)
  • ½ cup heavy whipping cream
  • 2 pounds cockles, clams or mussels
  • 1-2 cups peas (fresh or frozen)
  • salt and pepper to taste
  • ¼ cup fresh tarragon leaves ( or sub 1 cup chopped Italian parsley)
  • Zest of one small lemon, and a squeeze of its juice, to taste

Instruction

  • Heat butter or oil over medium-low heat in a large heavy bottom pot and cook leeks and garlic until tender and melting, turning heat lower if necessary.
  • Add wine and heavy cream and bring to a simmer. Season with salt and pepper.
  • Add clams (remember they will release their liquid) cover, and let simmer for about until they have opened up. (Cockles take 5 minutes, clams 8-10 mins, Mussels up to 15 mins).
  • Remove any that haven’t opened and discard.
  • Add the peas, adjust salt and pepper to taste.
  • Add the lemon zest and squeeze of lemon to taste, and stir in the fresh tarragon or parsley. 
  • Divide broth and clams among bowls  and serve immediately with crusty bread to mop up all the flavorful juices.