Clams In A White Wine Cream Sauce W/ Leeks and Garlic

For an easy appetizer due to unexpected entertaining, try this amazing dish; sweet clams in a white wine cream sauce with leeks and garlic. Being that I love making mussels with leeks, I decided to try it out with the clams I bought from the fish market in Kemah. Needless to say, they came out great and there was enough to feed multiple guests. Serve with toasted Italian bread.

2 tbs butter
½ tsp garlic, minced
12 oz frozen clams
⅓ c leeks, thinly sliced
⅔ c white cooking wine
½ c heavy cream
½ tsp white pepper

Melt butter over medium heat in a large sauté pan. Add the garlic and cook until tender. Add the clams and liquid from the bag. Raise the temperature to a hard simmer. Add the Leeks and toss around until they become tender and clam liquid has reduced by half. Add the white wine and allow to simmer for about 8 minutes until the alcohol has cooked off. Stir in the heavy cream and pepper. Continue to simmer until the sauce has thickened. Remove from heat and serve as an appetizer.