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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.

Summary:
Pour in the cream and sherry. Add the clams and seasonings. Let the chowder rest. Serve the chowder.