Directions
1. Rinse the clams under cold running water while scrubbing with a vegetable brush. Discard any clams with broken shells.
2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the clams and toss to coat. Add the white wine, cover and steam over medium-high heat for 5-7 minutes, or until the clams open. Add the remaining 2 tablespoons butter and stir to incorporate. Season with salt and pepper. Garnish with thyme sprigs and serve immediately.
