CREAMY CLAM BISQUE
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
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
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
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
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
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
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
SHRIMP AND CLAM BISQUE
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 14
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.
QUICK SHRIMP BISQUE
Categories Soup/Stew Milk/Cream Blender Rice Tomato Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
- Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.
YAM AND CLAM BISQUE
DH had sampled a sweet potato and chorizo soup that he thought interesting. That soup inspired him to create the Yam and Clam Bisque which marries the sweetness of yam, with the brininess of clam, and the smokiness of bacon.
Provided by Aimee67
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a three-quart saucepan, heat the oil over medium heat.
- Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
- Remove bacon from pot, drain and set aside.
- With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and sauté over medium heat until the onion is tender, about 4-5 minutes.
- Add the garlic and sauté one minute longer.
- Add the wine and deglaze the pan, reduce liquid to half, about one minute.
- Add the yams and white potatoes and clam juice to the pot.
- Add salt and optional Tabasco.
- Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
- Remove pot from heat.
- Puree soup in a food processor in two batches or use an immersion blender. Process until smooth. Soup should be quite thick at this point.
- Add the half and half and clams. If soup is still too thick, add additional half and half or milk until it is your desired consistency.
- Reheat soup but do not boil.
- Correct seasoning. Additional salt may be required. A pinch of sugar may be necessary depending on the sweetness of your yams.
- Garnish with crumbled reserved bacon.
Nutrition Facts : Calories 229, Fat 4.4, SaturatedFat 1.8, Cholesterol 25.8, Sodium 448.9, Carbohydrate 36.1, Fiber 3.9, Sugar 4.1, Protein 9.7
CLAM BISQUE
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
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
CREAMY SEAFOOD BISQUE
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
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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- Bring 2 cups of water to a boil in a 5-6 quart stock pot and add clams. Steam for about 5 to 10 minutes. Stir clams once or twice to steam evenly. Remove from heat as soon as the shells open. Remove the clams and strain the broth through a fine mesh strainer. Set the broth aside and reserve. You should get about 2 ½ - 3 cups clam broth. Add additional water to measure 3 cups of broth total.
- Let the clams cool for a few minutes and then remove the clam meats from their shells. Set aside. You should get about 1 ½ cups clam meats.
- If using canned clams, simply strain the clams from the juice and reserve the juice. You’ll get about 1/2 cup per can. You’ll need to purchase some additional bottled clam juice to measure 3 total cups of clam broth.
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