4 lb Manilla clams
1 oz Garlic; chopped
6 oz Extra virgin olive oil
2 oz Unsalted butter
4 Bay leaves
1 ts Chili flakes; (Peperoncino)
8 oz Dry white wine
4 oz Water
2 c Leeks; cut in wide strips
2 tb Parsley
Croutons; rubbed with fresh garlic cloves and extra virgin
Olive oil
2 Cloves garlic
Salt to taste

In a sauce pan heat the butter and olive oil. Add leeks, garlic, chili flakes and bay leaves. Cook over low heat, stirring carefully. When the leeks are cooked, but not browned, and almost transparent, add washed clams and white wine. Cover and steam open on high heat. When they have opened, remove them from their shells, add water and salt to taste. Garnish with coarsely chopped parsley. Serve in soup bowls with croutons.

Yield: 4 servings.