Instructions

Clean and chop the leeks. Leave the clams to soak in salted water for about 20 min . to expel the sand they may still contain. Heat a bit extra virgin olive oil in a Magefesa Non Stick Vitalia Dutch Oven and poach the leeks until soft and transparent. Incorporate peas and cover with vegetable broth , cook for about 10 min. over medium heat. Incorporate the liquid cream and let it cook a couple of minutes more. Season with salt and white pepper , add the mint leaves and grind with the help of a Magefesa Licualia Max Blender. Return the cream to the pot and heat it, add the clams when it starts boiling and keep them cooking until open.
Cut the bread slices into cubes of 0.5 x 0.5 cm.  Fry them in a Magefesa Vitalia Non Stick Aluminum Sauté Pan with plenty of oil until golden brown. Serve hot sharing clams out on plates and sprinkle very finely chopped mint and croutons.
This recipe can be prepared with fresh, frozen or canned peas. As long as you work with bivalves, follow the recommendations to dismiss those raw ones which are open and those which do not open while cooking.