Traditional French Chaudrée de Palourdes

Method

1. Rinse clams and soak in saltwater for 20 minutes.
2. Peel and dice potatoes, slice leeks and onion.
3. In a large pot, melt butter over medium heat, add onion and garlic, sauté until softened.
4. Add potatoes and clams, pour in enough water to cover, and bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Stir in heavy cream, season with salt and pepper.
7. Ladle into bowls and top with chopped green onions.