clam bisque
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.
prep time
10 Min
cook time
30 Min
method
---
yield
8-12 serving(s)
Ingredients
- 8 tablespoons salted butter
- 1/2 cup finely minced sweet onion
- 8 tablespoons flour
- 8 cans minced clams
- 8 bottles clam juice
- 1/4 can freshly squeezed lemon juice
- 2 quarts 1/2 and 1/2 (really daring? try some heavy cream)
- - salt and white pepper to taste
- - freshly minced parsley
How To Make clam bisque
-
Step 1Saute onions until just translucent (do not brown) in 6 tablespoons butter. Stir flour in until mixed, but do not brown.
-
Step 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.
-
Step 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.
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Category:
Cream Soups
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