Maryland Cream of Crab Soup

4 SERVINGS

1 tablespoon butter
1 small onion, chopped
2 whole cloves
1 large bay leaf
1 tablespoon all purpose flour
2 cups milk
1 cup whipping cream
1/8 teaspoon ground nutmeg
1/8 teaspoon (or more) cayenne pepper

1/2 pound fresh crabmeat, picked over
1 8-ounce bottle clam juice
1/4 cup dry Sherry (preferably imported)
1/4 cup chopped fresh chives or green onions
Additional dry Sherry (optional)

Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute' until onion is translucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Grndually whisk in milk and cream. Add nutmeg and 1/4 teaspoon cayenne pepper. Reduce heat to medium-low. Simmer until slightly thickened, about 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper; if desired, and salt and pepper (Can be made 1 day ahead. Chill. Rewarm over low heat.)

Ladle soup into bowls; garnish with chives. Pass additional Sherry, if desired.