Ingredients
Units
Scale
2–3 Tablespoons unsalted butter
2–3 Tablespoons Extra Virgin Olive Oil
1 large leek, thoroughly cleaned, cut in half lengthwise and sliced into about 1/2-inch thick half moons
1 large sweet onion, peeled and diced
2 ribs of celery with greens, sliced
1/2 cup dry white wine
1 8–ounce bottle clam juice
2 large red-skinned potatoes, peeled and diced
1/2 Teaspoon dried Herbes d’ Provence
2 cans chopped clams, drained and juice reserved
Kosher salt and freshly ground black pepper
12–ounces whole milk
8–ounces heavy cream
Instructions
- Melt the butter with the olive oil over medium heat in a large deep heavy bottomed skillet or soup pot. When the butter stops bubbling add the leeks and onions to the pan, season with salt and pepper, and sauté until tender but not colored, about 5 minutes.
- Add the celery and cook for a minute to soften.
- Add the potatoes, wine, dried herb blend, reserved clam juice, bottle of clam juice and season with salt and pepper. Simmer until reduced by about half and potatoes are tender, about 10-15 minutes. The liquid should be steadily bubbling in order to rapidly reduce the juices.
- Add the clams, cream and milk and stir well to combine. Cook until hot and bubbly, about a minute. Taste for seasoning and add salt and/or pepper if necessary.
- Ladle into soup bowls and serve with oyster crackers or crusty bread and salted butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sauté/Boiling
- Cuisine: American
