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Stewed Clams, Parisienne

Finely chop three well-washed leeks, place in saucepan with a tablespoon butter and lightly brown for ten minutes, occasionally stirring meanwhile, pour in a quart and a half white broth, season with half teaspoon salt and half teaspoon white pepper. Cut four well-washed, peeled raw potatoes in quarter-inch squares, add to broth, and let gently boil for twenty minutes. Carefully open thirty-six little neck clams, add to soup with their liquor, one pint water, and let boil for ten minutes, being careful to skim once in a while. Pour in two gills hot milk, one ounce butter and a saltspoon cayenne, mix well, pour stew into a soup tureen and serve.