★★★★★ 1 vote5
8 Tbspsalted butter
1/2 cfinely minced sweet onion
8 can(s)minced clams
8 bottleclam juice
1/4 can(s)freshly squeezed lemon juice
2 qt1/2 and 1/2 (really daring? try some heavy cream)
·salt and white pepper to taste
·freshly minced parsley
How to Make Clam Bisque
- Saute onions until just translucent (do not brown) in 6 tablespoons butter. Stir flour in until mixed, but do not brown.
- 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.
- 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.