Clam Chowder

• 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

1. In a medium saucepan over medium heat, melt the butter.
2. Add onions and saute until tender, about 3 to 5 minutes.
3. Don't allow the onions to brown at all.
4. Carefully add the vermouth and stir with a wooden spoon.
5. Simmer until the vermouth is reduced by half, about 3 minutes.
6. Strain clams and reserve juice.
7. Add clam juice and reduce a little, and then add cream and reduce by half.
8. Add salt, pepper, and sugar to taste.
9. Add potato soup and bring to a simmer.
10. Add clams and cook just until clams are warm.
11. Taste for seasoning, and add truffle oil, if using.
12. Serve in sourdough bowl.
13. Top with chopped parsley.

butter, onion, heavy cream, salt, sugar, cream of potato soup, truffle oil, bread bowls, parsley

Taken from www.foodnetwork.com/recipes/sandra-lee/clam-chowder-recipe2.html (may not work)