Clam Chowder

Directions

1. 1
   In a medium saucepan, melt butter.
2. 2
   Add onions and saute until tender.
3. 3
   Add vermouth to deglaze pan, and reduce a little.
4. 4
   Strain clams and reserve juice.
5. 5
   Add clam juice and reduce a little, and then add cream and reduce by half.
6. 6
   Add salt, pepper, and sugar to taste.
7. 7
   Add potato soup and bring to a simmer.
8. 8
   Add clams and cook just until clams are warm.
9. 9
   Taste for seasoning, and add truffle oil, if using.
10. 10
    For garnish, add brioche croutons or serve in sourdough bowl.
11. 11
    Top with chopped parsley.