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
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4|
|Calories from Fat: 99 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 74.9mg||23 %|
|Sodium 327.4mg||11 %|
|Potassium 462.1mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 8.4g|
|Protein 14g||20 %|
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Calories per serving: 208
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