Creamyclambisque 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.

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.

CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

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.

CREME ANGLAISE I

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

CREMA

Steps:

• Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.