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 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.
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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.
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.
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.
CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
- Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
- In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
- Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 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
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SEAFOOD BISQUE | THE BLOND COOK
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5/5 (16)Total Time 45 minsCategory SoupCalories 255 per serving
- In a Dutch oven or soup pot, melt 3 tablespoons of the butter over medium high heat. Add shrimp and scallops and cook until shrimp are pink, stirring frequently (about 4 minutes).
- Remove shrimp and scallops with a slotted spoon and place in a bowl or on a plate, leaving juices in pot.
- Add the remaining 3 tablespoons of butter and melt. Add celery and cook for 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
- Slowly add flour while whisking to combine. Add half and half and seafood stock, while continuing to whisk.
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Cuisine AmericanEstimated Reading Time 7 minsCategory SoupTotal Time 35 mins
- 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.
- Melt butter over medium heat in a 5-6 quart stock pot and add onions and scallions and saute about 5-7 minutes until onions are translucent.
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