Creamy Clam Bisque Food

CREAMY CLAM BISQUE

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.

CREAMY CLAM BISQUE

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.

SHRIMP AND CLAM BISQUE

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 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.

SEAFOOD BISQUE

Steps:

• Melt butter in large stock pot over medium heat.
• Add garlic, onions, peppers and celary then sauté until veggies are soft.
• Add flour and continually stir until golden. Usually 3 minutes.
• Add clam juice & wine. Cook and stir until thickened.
• Stir in Worcester sauce and next 3 ingredients. Cook ,without boiling, until heated throughout.
• Stir in seafood and reduce heat to low. Cover and cook for 1 hour, Stir often and avoid bisque from sticking on the bottom.

CREAMY SEAFOOD BISQUE

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.

CREAMY SHRIMP AND CRAB BISQUE

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!

CLAM BISQUE

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.

CREAM OF CELERY BISQUE

Steps:

• Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
• Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
• Purée mixture in blender with cream; serve immediately.
• SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.

SMOKED SALMON BISQUE RECIPE

Steps:

• Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
• Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
• Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste.
• Garnish with fresh dill.

YAM AND CLAM BISQUE

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.

CLAM BISQUE

Steps:

• 1. in a large saucepan, saute chopped onion in butter. Stir in flour slowly and cook, stirring constantly, just until bubbly. Stir in clams with liquid and clam juice.Continue cooking and stirring until mixture thickens and boils for one minute. Cover, reduce heat, and simmer 15 minutes to blend flavors. Blend in cream, tomato paste and lemon juice (if using). Heat slowly until hot. liquid and clam