Clam Bisque

Judith Sheppard


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.

★★★★★ 1 vote
10 Min
30 Min


8 Tbsp
salted butter
1/2 c
finely minced sweet onion
8 Tbsp
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


1Saute onions until just translucent (do not brown) in 6 tablespoons butter. Stir flour in until mixed, but do not brown.
2Stirring slowly, add the clam juice. When thickened, add the lemon juice, then the cream. Bring it to a simmer over low heat stirring occasionally.
3Add 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.

About Clam Bisque

Course/Dish: Cream Soups