Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup roasted garlic cloves
• 2 leeks, minced
• 3 tablespoons all-purpose flour
• 1/4 cup brandy
• 3 1/2 cups reduced-sodium chicken broth
• 1/4 cup tomato paste
• 1 russet potato, peeled and diced
• 1/2 pound small shrimp, peeled and deveined
• 12 steamed clams, shells discarded, clams chopped
• 1/2 cup heavy cream
• 1 tablespoon freshly chopped dill leaves
• Rolls, for serving, optional

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Instructions

1. Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.