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.

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1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) canola oil 2 leeks minced 1 onion, minced 4 potato, 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