Place a lidded casserole over medium heat and sauté the Leek (3) in the Butter (2 tablespoon) until translucent.
Deglaze the dish with the Dry White Wine (100 milliliter) then reduce the liquid by half.
Add the Fresh Cream (250 milliliter) and the Garlic (2 clove) then scatter in the Grated Parmesan Cheese (50 gram) and stir to combine. Season lightly to taste, with Coarse Sea Salt and Pepper (to taste).
Once the sauce has thickened to a creamy consistency, add in the Fresh Clams (500 gram). The natural liquid from the clams will loosen up the sauce. Cover the dish with it’s lid and steam for about 6 to 8 minutes, or until all the clams have opened – being sure to discard any that haven’t.
Scatter a few fronds of Fresh Dill (to taste) over the top of the dish, drizzle with a little Olive Oil (to taste) and serve the clams immediately with lemon wedges and fresh bread.