Clam Chowder

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
3 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon butter
  • 1/2 onion, minced
  • 3 tablespoons dry vermouth
  • 1 can or jar clams in juice
  • 1 cup heavy cream
  • Salt and white pepper
  • Sugar
  • 1 can cream of potato soup
  • 1/2 teaspoon truffle oil, optional
  • Sourdough bread bowls, optional, for serving
  • Chopped parsley leaves, for garnish
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.

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    Rhode Island Clam Chowder

    Recipe courtesy of Food Network Kitchen