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Clam Bisque

Western.Chefs's picture
Ingredients
  Clams 12
  Butter 4 Tablespoon
  Onion 1 , peeled and chopped
  Garlic 1 Clove (5 gm), chopped
  Fresh thyme 1 Teaspoon
  Flour 2 Teaspoon
  Canned tomatoes 1 Pound (450 Grams)
  White wine 125 Milliliter (1/2 Cup)
  Heavy cream 250 Milliliter (1 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Open the clams over a bowl and reserve all the juice and meat.
Melt the butter in a large saucepan and add the onion, garlic and thyme.
Fry, stirring, until the onion is soft, then add the clams and cook for 5 minutes.
Stir in the flour, tomatoes, seasoning and clam juice.
Bring to a boil.
Remove the pan from the heat.
Either blend the soup in a blender or rub it through a sieve.
Put the soup back into the pan.
Add the wine and cream, adjust the seasoning and heat thoroughly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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