CREAMY LOBSTER BISQUE
Steps:
- 1 bunch fresh chives, for garnish
- For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
- For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
- For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
- For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
- Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.
CREAMY CLAM CHOWDER
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
CREAMY CLAM LINGUINE
This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.
Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CRABMEAT BISQUE MADE EASY
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.
Provided by Tammye S Green
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Spray a stockpot with cooking spray.
- Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
- Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g
CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
MATT'S CRAB & CLAM BISQUE
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
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
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
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.
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
CRABBY BISQUE
Steps:
- In a medium saucepan, combine bisque, 2 1/4 cups heavy cream, lemon juice, parsley, and crabmeat with juices and bring to a simmer over medium heat for 5 to 10 minutes. Season soup, to taste, with salt and cayenne pepper. Divide soup among 6 bowls. Add 1 tablespoon of cream to each bowl and swirl with butter knife to create a pretty design. Serve immediately.
CREAMY CLAM CHOWDER
This New England-style chowder is loaded with sweet, fresh cherrystones and a bit of bacon for salty, smokiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
- In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
- Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.
CREAMY CRAB BISQUE
Make and share this Creamy Crab Bisque recipe from Food.com.
Provided by Kikimony
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place half the crab meat in the vermouth in a blender and liquify it; set aside.
- Saute the celery and onion in butter in a large soup pot until barely tender.
- Add the flour and cook for 1 minute, stirring.
- Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
- Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
- Bring the bisque to serving temperature; garnish with parsley.
Nutrition Facts : Calories 301.2, Fat 12.8, SaturatedFat 7.1, Cholesterol 117.8, Sodium 1190.5, Carbohydrate 11.2, Fiber 1.1, Sugar 1.9, Protein 30.6
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
EASY CREAMY CLAM CHOWDER
Make and share this Easy Creamy Clam Chowder recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy pot melt butter over medium-high heat.
- Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
- Add in garlic and chili flakes; cook stirring for 2 minutes.
- Stir in the two cans potato soup and two cans clams WITH their juice. .
- Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
- In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
- Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
- Season with salt if using.
- Ladle into bowls and sprinkle Parmesan cheese on top.
Nutrition Facts : Calories 647.5, Fat 45.4, SaturatedFat 27.3, Cholesterol 187.5, Sodium 1168.7, Carbohydrate 29.9, Fiber 1.6, Sugar 4.1, Protein 30.6
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