Yam And Clam Bisque Recipes

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CREAMY CLAM BISQUE



Creamy Clam Bisque image

Make and share this Creamy Clam Bisque recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 8

1/4 cup chopped onion
2 tablespoons unsalted margarine or 2 tablespoons butter
3 tablespoons flour
1 dash pepper
1 (10 ounce) can baby clams, drained,reserving liquid
1 teaspoon Worcestershire sauce
2 cups half-and-half
1 egg yolk

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.

CLAM BISQUE



CLAM BISQUE image

This is a recipe from my mothers kitchen. when ever asked to bring a dish this was always requested

Provided by Richard Bensh

Categories     Cream Soups

Time 1h

Number Of Ingredients 8

1 large onion, chopped
6 Tbsp flour
6 Tbsp butter, room temperature
24 oz canned minced clams in liquid
16 oz bottled clam juice
3 c half & half cream
3 Tbsp tomato paste
3 Tbsp lemon juice ( can be omitted )

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

SHRIMP AND CLAM BISQUE



Shrimp and Clam Bisque image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
3/4 cup roasted garlic cloves
2 leeks, minced
3 tablespoons all-purpose flour
1/4 cup brandy
3 1/2 cups reduced-sodium chicken broth
1/4 cup tomato paste
1 russet potato, peeled and diced
1/2 pound small shrimp, peeled and deveined
12 steamed clams, shells discarded, clams chopped
1/2 cup heavy cream
1 tablespoon freshly chopped dill leaves
Rolls, for serving, optional

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



Matt's Crab & Clam Bisque image

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!

Provided by PASTAWITHGARLIC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 15

4 tablespoons margarine
1 large onion, minced
⅓ cup minced celery
¼ cup finely chopped carrots
1 tablespoon all-purpose flour
⅛ teaspoon red pepper flakes
¼ teaspoon dill weed
6 cups water
3 cubes chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
¼ teaspoon black pepper
1 ½ cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

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.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 23 g, Cholesterol 50.7 mg, Fat 9.5 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 843 mg, Sugar 5.1 g

CLAM BISQUE



Clam Bisque image

This rich, velvety bisque has been a centerpiece presentation for special meals. I've been making it since 1972 and cannot remember how I came up with it other than needing to use an overabundance of cream from my neighboring farmer.

Provided by Judith Sheppard

Categories     Cream Soups

Time 40m

Number Of Ingredients 9

8 Tbsp salted butter
1/2 c finely minced sweet onion
8 Tbsp flour
8 can(s) minced clams
8 bottle clam juice
1/4 can(s) freshly squeezed lemon juice
2 qt 1/2 and 1/2 (really daring? try some heavy cream)
salt and white pepper to taste
freshly minced parsley

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.

CREAMY CLAM BISQUE



Creamy Clam Bisque image

Make and share this Creamy Clam Bisque recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 1 quart.

Number Of Ingredients 9

1/4 cup chopped onion
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
1 dash pepper
1/2 cup dry white wine
2 cans minced clams or 2 cans chopped clams
2 cups half-and-half
1 egg yolk
paprika

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.

Nutrition Facts : Calories 1080.1, Fat 83, SaturatedFat 50.8, Cholesterol 406.1, Sodium 416.5, Carbohydrate 46.1, Fiber 1.3, Sugar 3.8, Protein 19.9

CREAMY SEAFOOD BISQUE



Creamy Seafood Bisque image

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

1/2 cup butter, cubed
1 medium red onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 carton (32 ounces) chicken broth
2 cups whole baby clams, drained
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups lump crabmeat, drained
2 cups heavy whipping cream
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

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.

Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

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