Crab Soup, Cream of

Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and sauté until onion is translucent, about 3 min. Sprinkle w flour and stir 1 min. Gradually whisk in milk and cream. Add nutmeg and cayenne. Reduce heat to medium low. Simmer until slightly thickened, about 15 min. Strain soup into bowl, pressing on solids to release liquid. Return liquid to pan. Add crab, clam juice and sherry. Simmer until thickened, about 15 min (do not boil). Season w additional cayenne, salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over low) Garnish w chives. Pass additional sherry, if desired.

Butter 1 T
Onion 1 chopped
Cloves 2 whole
Bay Leaves 1
Flour 1 T
Milk 2 c
Heavy Cream 1 c
Nutmeg 0.125 tsp
Cayenne Pepper 0.125 tsp
Crab 0.5 lb
Clam Juice 8 oz
Wine, Sherry 0.25 c dry