Prep Time: 25 Minutes
Servings: 4


  • 4 ounces Minerva Dairy Sea Salt Butter
  • 1 small leek, sliced
  • 1/2 Poblano pepper, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 teaspoon Ancho chili powder
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 lb. fresh clams, cleaned (discard any that are already open)
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons heavy cream


  1. Melt Minerva Dairy Sea Salt Butter in a large pot and saute the leeks, Poblano peppers, and garlic.
  2. Season with sea salt, black pepper, and chili powder. Add white wine and chicken stock and stir to combine.
  3. Bring mixture to a boil, add clams, cover, and reduce heat to simmer. Cook until all clams are open.
  4. Then, add parsley and heavy cream. Lightly stir to combine.
  5. Serve with crusty bread.

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