Clam Chowder

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


1 can cream of potato soup

1/2 teaspoon truffle oil, optional

Sourdough bread bowls, optional, for serving

Chopped parsley leaves, for garnish


  1. 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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