Cream of Clams and Leeks

Preparation:

Preparation: For the clam and leek cream: scrape the clams and wash them repeatedly under cold water. open the air over high heat in a pan with the oil, then drain and shell them. Fry the garlic and parsley in a pan with the oil. Add the clams and pour over the white wine. Season with salt and pepper and cook for 5 minutes, then remove from the heat and set aside. Wash and peel the leeks and cut them into thin slices. Cook them in a little salted boiling water until they are soft, then throw in half the water, add the clams and blend everything together, keeping a few whole clams aside for decoration. To serve, pour the cream into bowls on the bottom of which a crust of toasted bread is placed. Add a drizzle of raw oil and serve.