INGREDIENTS
2
bottles Clam, juice
1/2 cup
Carrot
1 tbsp
Chives, fresh
1
Chives
6
Garlic cloves
1 cup
Onion
1 tsp
Thyme, fresh
1 tbsp
Tomato paste
8 oz
Lump crabmeat, drained and shell pieces removed
2 tbsp
All-purpose flour
1 tbsp
Canola oil
6 oz
1/3-less-fat cream cheese, less-fat
3/4 cup
Half-and-half
1/4 cup
Sherry, dry
1 1/4 cups
Water