Clams vichyssoise | Soup and cream recipe

Ingredients

• 1 kg (2.2 pounds) of washed and brushed Littleneck clams
• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 1 finely chopped onion
• 4 peeled and diced potatoes
• 750 ml (4 cups) of fish fumet
• 30 ml (2 tablespoons) finely chopped fresh parsley
• 250 ml (1 cup) of cooking cream
• Salt and pepper up to taste