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1
To cook the clams, place them in a heavy large skillet.
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2
Cover with the water and wine.
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3
Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally.
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4
With tongs, remove the clams that have opened and place them on a tray.
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5
Recover and cook for up to 3 to 4 more minutes.
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6
Discard any clams that have not opened.
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7
Line a fine sieve with a dampened paper towel.
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8
Strain the cooking liquid through the sieve into a heavy large saucepan.
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9
For the soup, add the leeks and potatoes to the saucepan with cooking liquid.
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10
Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes.
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11
Add the cream.
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12
Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher.
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13
Season with salt and pepper.
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14
(This can be prepared ahead and cooled.
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15
Cover the clams and soup and set aside at cool room temperature for up to several hours.)
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16
To serve, remove the clams from their shells and mince.
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17
Pour any liquid from the shells back into the soup through the sieve and discard the shells.
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18
Thin the soup with additional liquid if necessary.
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19
Bring to a boil, stirring over medium-high heat.
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20
Add minced clams.
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21
Ladle into 4 soup bowls.
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22
Sprinkle with chives.
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23
Serve immediately.
