Clam Chowder

1. Melt the butter in a saucepan over medium heat.
2. Add onions and quick fry for 3-5 minutes or until tender. Remember not to brown them.
3. Now, add the vermouth carefully and stir with a wooden spoon.
4. Simmer for 3 minutes to half reduce the vermouth.
5. Reserve the juice after straining the clams.
6. Pour clam juice in the pan and reduce a little. Then, add cream and reduce by half.
7. Add salt, white pepper, and sugar to taste.
8. Now, add potato soup and simmer.
9. Add the clams and let cook until they are warm.
10. For seasoning, you may add truffle oil if you like.
11. Use the sourdough bowl for serving.
12. Garnish with chopped parsley.

Trivia

• There is a bunch of varieties of clam chowder, New England clam chowder being one of the most popular.
• Introduced by some French, British or Nova Scotian settlers in the New York region in 1700s, the New England style of chowder has gained popularity ever since.

However, every state on the East Coast has its own idea and preference of clam chowder. Some of the West Coast states have altered the recipe to suit their taste.