Melt butter in saucepan; saute onion until tender. Blend in the flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half & half and sherry; heat to serving temperature. Garnish with chives.
