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.