Name: Clam Chowder
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 3 servings
Cuisine: american
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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Clam Chowder

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