Clam Bisque Recipes

CREAMY CLAM BISQUE

Steps:

• In medium saucepan, cook onion in butter until tender.
• Gradually stir in flour and pepper; add wine and clams.
• Cook and stir until thickened; remove from heat.
• Blend half-and-half with egg yolk; stir into wine mixture.
• Heat through.
• DO NOT BOIL.
• Spoon into bowls; garnish with paprika.
• Refrigerate leftovers.

CLAM BISQUE

Steps:

• 1. in a large saucepan, saute chopped onion in butter. Stir in flour slowly and cook, stirring constantly, just until bubbly. Stir in clams with liquid and clam juice.Continue cooking and stirring until mixture thickens and boils for one minute. Cover, reduce heat, and simmer 15 minutes to blend flavors. Blend in cream, tomato paste and lemon juice (if using). Heat slowly until hot. liquid and clam

CLAM BISQUE

Steps:

• 1. Saute onions until just translucent (do not brown) in 6 tablespoons butter. Stir flour in until mixed, but do not brown.
• 2. Stirring slowly, add the clam juice. When thickened, add the lemon juice, then the cream. Bring it to a simmer over low heat stirring occasionally.
• 3. Add the clams to the warm bisque and stir occasionally to avoid scalding on the bottom. You add the clams last to just heat them through or otherwise clams can become tough and chewy. Before serving, stir in the remaining butter. Garnish the soup with bright green parsley.

YAM AND CLAM BISQUE

Steps:

• In a three-quart saucepan, heat the oil over medium heat.
• Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
• Remove bacon from pot, drain and set aside.
• With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and sauté over medium heat until the onion is tender, about 4-5 minutes.
• Add the garlic and sauté one minute longer.
• Add the wine and deglaze the pan, reduce liquid to half, about one minute.
• Add the yams and white potatoes and clam juice to the pot.
• Add salt and optional Tabasco.
• Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
• Remove pot from heat.
• Puree soup in a food processor in two batches or use an immersion blender. Process until smooth. Soup should be quite thick at this point.
• Add the half and half and clams. If soup is still too thick, add additional half and half or milk until it is your desired consistency.
• Reheat soup but do not boil.
• Correct seasoning. Additional salt may be required. A pinch of sugar may be necessary depending on the sweetness of your yams.
• Garnish with crumbled reserved bacon.

SHRIMP AND CLAM BISQUE

Steps:

• Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.

MATT'S CRAB & CLAM BISQUE

Steps:

• Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

CREAMY CLAM BISQUE

Steps:

• In a medium saucepan, cook onion in margarine until tender.
• Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
• Cook and stir until thickened.
• Beat half-and-half with egg yolk; stir into pan along with clams.
• Heat through (DO NOT BOIL).
• Garnish with paprika, if desired.
• Refrigerate leftovers.