Tomato Seafood Bisque
|Canned minced clams||6 Ounce (1 Can)|
|Chicken broth||1 Cup (16 tbs)|
|Tomato juice||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Dry oregano||1⁄4 Teaspoon|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
|Liquid hot pepper seasoning||To Taste|
In a 2- to 3-quart pan, combine clams and their liquid, broth, tomato juice, wine, sherry, oregano, tomatoes, and garlic.
Bring to a boil over high heat; reduce heat, cover, and simmer until tomatoes are soft (about 5 minutes).
Stir in scallops and cream.
Bring to a gentle boil and cook just until scallops are opaque in center; cut to test (about 2 minutes).
Remove from heat; stir in parsley.
Season to taste with hot pepper seasoning and salt, then ladle into 2 bowls.