Clam Chowder in Sourdough Bread Bowls

By drmbo1989

Ingredients

• 1 tablespoon butter
• 1/2 onion, minced
• 3 tablespoons dry vermouth
• 1 can (6.5-ounce) chopped clams in juice
• 1 cup heavy cream
• Salt and white pepper
• Sugar
• 1 can (lO 3/4-ounce) cream of potato soup, Campbell's*
• 1/2 teaspoon truffle oil (optional)
• Sourdough bread bowls, for serving (optional)
• Brioche croutons (optional)
• Chopped parsley leaves, for garnish

Details

Servings 3

Preparation

Step 1

1. In a medium saucepan over medium heat, melt butter. Add onion
and saute until tender. Stir in vermouth and let it reduce a little.
2. Strain clams, reserving juice. Add clam juice to pan and let it reduce
a little, then add cream and reduce by half. Season to taste with salt.
pepper, and sugar. Add potato soup and bring to a simmer.
3. Add clams and cook until just heated through. Taste for seasoning
and add truffle oil. if desired. Serve in sourdough bowl and top with
croutons, if desired. Garnish with chopped parsley.