In a large saucepan, cook leek and onion in butter and oil over low heat for 3-4 minutes, stirring occasionally. Add potatoes and cook 2-3 minutes more. Cover with fish stock, add parsley and season. Bring to a boil and simmer for 15 minutes or until potatoes are cooked. Meanwhile, in another saucepan, steam clams open in a small amount of water. Throw away any that remain closed and remove meat from open ones. Strain clam cooking liquid through a very fine sieve, put shelled clams in it and refrigerate. Purée potato mixture in the blender. Add cream, blend and refrigerate for about 2 hours. Just before serving, add clams and cooking liquid.

3 4 5 1

1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) canola oil 2 leeks minced 1 onion, minced 4 potatoes, peeled and diced 4 cups (1 L) fish stock 1 kg littleneck clams washed and brushed 2 Tbsp. (30 mL) chopped fresh parsley 1 cup (250 mL) table cream To taste Salt and pepper