Creamy Clams with Leeks and Herbs

This is most certainly a quite languorous version of clam chowder, best served by the sea in whatever season you like to be by it. Cozied up in a worn-in Irish fisherman sweater around a fire with bowls of creamy clams in hand sounds rather nice. Feel free to fry a few pieces of diced bacon in lieu of the butter, or swap in mussels for the clams or use a combination of both. Your choice of herbs, too, is very much up to you. Tarragon and chervil would work well. Drink wine alongside and ple