Clam Chowder (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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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:
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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