In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. 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. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!