Clam Chowder

Ingredients

• 3 servings sourdough bread bowls for serving
• 1 tablespoon butter 
• 1 can condensed cream of potato soup 
• 3 tablespoons vermouth dry
• 1 cup heavy cream 
• 0.5  onion minced
• 3 servings parsley leaves chopped for garnish
• 3 servings salt and pepper white
• 3 servings sugar 
• 1 can jar clams in juice 
• 0.5 teaspoon truffle oil 

Equipment

• bowl
• sauce pan
• wooden spoon

Directions

1. In a medium saucepan over medium heat, melt the butter.
2. 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.
3. Add clam juice and reduce a little, and then add cream and reduce by half.
4. Add salt, pepper, and sugar to taste.
5. Add potato soup and bring to a simmer.
6. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using.
7. Serve in sourdough bowl. Top with chopped parsley.