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 potato soup
• 1/2 teaspoon truffle oil, optional
• Brioche croutons, optional
• Sourdough bread bowls, optional, for serving
• Chopped parsley leaves, for garnish

1. In a medium saucepan, melt butter.
2. Add onions and saute until tender.
3. Add vermouth to deglaze pan, and reduce a little.
4. Strain clams and reserve juice.
5. Add clam juice and reduce a little, and then add cream and reduce by half.
6. Add salt, pepper, and sugar to taste.
7. Add potato soup and bring to a simmer.
8. Add clams and cook just until clams are warm.
9. Taste for seasoning, and add truffle oil, if using.
10. For garnish, add brioche croutons or serve in sourdough bowl.
11. Top with chopped parsley.

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

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