Sun 12 Mar 2006
Clam Chowder in Sourdough Bread Bowls
Posted by Svetlana under Soups
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 pepper
-sugar
-1 can (10 3/4-ounce) cream of potato soup
-1/2 teaspoon truffle oil (optional)
-sourdough bread bowls, for serving
-croutons (optional)
-chopped parsley, for garnish
1. In a medium saucepan over medium heat, melt butter
2. Add onion and saute until tender
3. Stir in vermouth and let it reduce a little
4. Strain clams, reserving juice
5. Add clam juice to pan and let it reduce a little, then add cream and reduce by half
6. Season to taste with salt, pepper, and sugar
7. Add potato soup and bring to a simmer
8. Add clams and cook until just heated through
9. Taste for seasoning and add truffle oil, if desired
10. Serve in sourdough bowl and top with croutons, if desired
11. Garnish with chopped parsley
