* 3 Tbsp. butter * 2 c. (8 oz.) chopped leeks (white part only) * 40 small Virginia clams, rinsed and scrubbed under cold water (approx. 4 lbs.) * 1 c. dry white wine * 1/4 c. chopped fresh tarragon (1 1/2 Tbsp. dried) * freshly ground black pepper to taste
What to do:
1. Heat 1 Tbsp. butter in a large high-sided sauté pan over medium heat. Add leeks and cook for 3-4 min. until soft. 2. Stir in clams and wine, cover and simmer for 4 min. or until clams have opened. Stir in remaining butter, sprinkle with tarragon, season with pepper and serve immediately.