Clam Chowder

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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