Leek And Asparagus Soup With Clams - cooking recipe

Ingredients

3 tablespoons butter
3 cups leeks, sliced
1 1/2 lbs asparagus, diced
1 cup spinach, cut to 1/2 inch length
4 cups water or 4 cups stock
1/2 - 1 lb salt water clam
salt
pepper
parsley (to garnish) or red pepper, chopped (to garnish)

Preparation

cook leek in butter to soften, about 2 minutes (do not burn).
add asparagus and water just to cover them, cook about 3 minutes to soften.
add spinach, cook for about 1 minute to soften.
add water or stock (cold, if your stick blender is not all stainless steel) and puree.
Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
Add salt and pepper to taste.
Ladel into bowls, garnish and serve.