Recipe courtesy of Sandra Lee
Episode: Seafood
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
3 servings
Level:
Easy

Ingredients

Directions

In a medium saucepan over medium heat, melt the butter. Add onions and saute until tender, about 3 to 5 minutes. Don't allow the onions to brown at all. Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. Serve in sourdough bowl. Top with chopped parsley.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Union Oyster House

Clam Chowder

Recipe courtesy of Alex Guarnaschelli

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Tyler Florence

Clam Chowder

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.