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Clam Bisque

chef.camargo's picture
Ingredients
  Hard shell clams 3 Cup (48 tbs), shucked, with their liquor reserved (3 Dozens, Each About 3 Inches In Diameter)
  Butter 4 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Dried thyme 1⁄4 Teaspoon, crumbled
  Freshly ground black pepper 1⁄4 Teaspoon
  Light cream 2 Cup (32 tbs)
Directions

MAKING
1 Attach the meat grinder with the finest blade.
2 Pass the clams through the grinder or, you can chose to puree them in an electric blender.
3 Through a fine seive lined with a double thickness of dampened cheesecloth and set over a bowl, strain the clam liquor.
4 Reserve about 2 cups of the liquor.
5 In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat.
6 Add the flour, stirring well.
7 Gradually pour in the clam liquor in a slow, thin stream stirring the mixture constantly with a wire whisk.
8 Cook over high heat until the mixture comes to a boil and thickens lightly.
9 Lower the heat, and stir in the clams, thyme and pepper.
10 Cover partially and simmer for 15 minutes.
11 Stir constantly, and pour in the cream.
12 Simmer for a few minutes longer to thoroughly heat the clam bisque.
13 Correct the seasoning.

SERVING
14 Serve at once poured into individual heated soup plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Party, Healthy
Cook Time: 
50 Minutes
Servings: 
6

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