1. Place clams in a large bowl and cover with cold water; let sit 20 minutes. Trim roots and dark green leaves from leeks. Quarter leeks lengthwise, slice crosswise into 1/4"-thick pieces, and transfer to a second large bowl filled with cold water. Swish leeks with your fingers to remove dirt, then set in a colander to drain.

2. After clams have soaked, remove from bowl, leaving water and sand behind, and scrub under cold running water to remove remaining sand or residue, transferring clams to a clean large bowl as you work; refrigerate until ready to cook.

3. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add kielbasa and cook, stirring occasionally, until it just begins to brown, about 5 minutes. Reduce heat to medium and add butter, leeks, and garlic. Cook, stirring occasionally, until leeks are softened, about 5 minutes; season with salt and pepper to taste.

4. Add sage, thyme, lemon peel, and hard cider and bring to a boil. Add clams, cover, and steam until clams open, 3 to 5 minutes. Divide among four bowls (discard any unopened clams) and serve.

Source: Hannaford fresh Magazine, January - February, 2019