Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low. Simmer until slightly thickened, anout 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. Reprinted from Bon Appetits "Chefs at Home" magazine, Sept 1997. Posted to MM-Recipes Digest V4 #224 by Julie Bertholf on Aug 25, 1997