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| 1 Esslöffel | butter |
| 1 klein | Onion chopped |
| 2 | cloves whole |
| 1 gross | Bayleaf |
| 1 Esslöffel | all-purpose flour |
| 2 Tasse | milk |
| 1 Tasse | whipping cream |
| 1/8 Teelöffel | nutmeg ground |
| 1/8 Teelöffel | Cayenne pepper (or more) |
| 1/2 x ca. 450 g | Fresh crabmeat, picked over |
| 8 x ca. 30 g | Clam juice |
| 1/4 Tasse | sherry dry |
| 1/4 Tasse | Chopped fresh chives or green onions |
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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.
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