Creamy Spiced Maryland Cream of Crab Soup

Directions

Melt butter in heavy large saucepan over medium heat.

Add onion, cloves and bay leaf; sauté until onion is translucent, about 3 minutes.

Sprinkle with flour and stir 1 minute.

Gradually whisk in milk and cream.

Add nutmeg and ⅛ teaspoon cayenne pepper.

Reduce heat to med-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.

Ladle soup into bowls; garnish with chives.

Note: Can be made 1 day ahead and refridgerated. Rewarm over low heat.