Leek and Asparagus Soup With Clams

1
cook leek in butter to soften, about 2 minutes (do not burn).
2
add asparagus and water just to cover them, cook about 3 minutes to soften.
3
add spinach, cook for about 1 minute to soften.
4
add water or stock (cold, if your stick blender is not all stainless steel) and puree.
5
Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
6
Add salt and pepper to taste.
7
Ladel into bowls, garnish and serve.