Maryland Cream Of Crab Soup

• 1 T butter
• 1 small onion, chopped
• 2 whole cloves
• 1 large bay leaf
• 1 T all purpose flour
• 2 cups milk
• 1 cup whipping cream
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 1/2 pound fresh crabmeat
• 1 8 ounce bottle clam juice
• 1/4 cup dry sherry
• 1/4 cup chopped fresh chives or green onions

1. Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is translucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmet and 1/8 tsp cayenne pepper. Reduce heat to medium low. simmer until slightly thickened, about 15 minutes.
2. Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice and sherry;simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper if desired, and salt and pepper. (Can be made 1 day ahead. chill. rewarm over low heat.
3. Ladle soup into bowls;garnish with chives.

t, onion, cloves, bay leaf, t, milk, whipping cream, ground nutmeg, cayenne pepper, fresh crabmeat, clam juice, sherry, fresh chives

Taken from www.epicurious.com/recipes/member/views/maryland-cream-of-crab-soup-50007877 (may not work)