Clams in a White Wine Cream Sauce

1. In a large wok or heavy pot on medium high heat, bring water to a simmer. Add clams and cover until clams open, about 5-6 minutes.

2. While clams are cooking, heat oil and butter in a separate saucepan. Saute garlic and onions on medium high heat for about 3 minutes. Add leeks and sauté for 1 additional minute. Mix in salt, pepper, wine, and cream. Stir occasionally until clams are ready. Season with additional salt and pepper to taste.

3. Empty out the water from the pot of clams (this is optional if you like the extra fishy taste). Pour the sauce from step 2 into the pot of clams and mix.

4. Throw in the diced tomatoes and basil about 1 minute before removing from the heat, then serve!