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Stir the ingredients into the mixture. Cover the pot again and let the chowder heat to a simmer. Taste the soup to determine whether it needs salt and pepper, and add a few pinches until it reaches the level of saltiness and spice you desire. Remove the pot from heat, cover, and let the chowder rest for about 1/2 an hour. This gives the flavors time to completely meld without overcooking the vegetables or clams. Covering it with a lid will keep it hot enough to serve. Ladle the chowder into bowls. Serve with oyster crackers and traditional New England condiments like Tabasco sauce and Worcestershire sauce.
Pour in the cream and sherry. Add the clams and seasonings. Let the chowder rest. Serve the chowder.