INGREDIENTS
4 TBSP. butter
2 cups chopped leeks, white part only
40 small clams, rinsed and scrubbed under cold water
1 cup dry white wine
1/4 cup fresh tarragon or 1 1/2 TBSP. dried
Pepper to taste
DIRECTIONS
Heat 1 TBSP. butter in a large high sided sauce pan over medium heat.
Add leeks and cook for 3 to 4 minutes until soft.
Stir in clams and wine, cover and simmer for 4 minutes or until clams have opened.
Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.
Serves 4.
