Jack's Clam Chowder

"I" had the best bowl of clam chowder yesterday at Nick's Cove in Point Reyes. I ordered it but my children who claimed clam chowder was "gross" ate almost all of it.

My son Jack who is destined to be chef decided that he would recreate it tonight with his own twist, a jalapeno pepper from his plant to give it a little spice.

On the pier at Nick's Cove...

Jack's Clam Chowder
1 tablespoon of butter
1 onion minced
3 tablespoons of dry vermouth (his dad's idea)
1 can of clams in juice
1 cup of heavy cream
1/2 cup milk
2 to 3 diced potatoes
1 home grown jalapeno
Sourdough Baguette for serving

In saucepan over medium heat, melt butter. Add onions and cook about 3 to 5 minutes. Add vermouth and simmer a few minutes. Drain clams from can and reserve juice. Add clam juice, cream and milk and reduce for a few minutes. Add potatoes, jalapeno, a little salt and pepper and simmer 5 minutes. Finally add clams and cook just until clams are warmed.
Serve with baguette.