- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 3 servings
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.
