YAM AND CLAM BISQUE
DH had sampled a sweet potato and chorizo soup that he thought interesting. That soup inspired him to create the Yam and Clam Bisque which marries the sweetness of yam, with the brininess of clam, and the smokiness of bacon.
Provided by Aimee67
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 229, Fat 4.4, SaturatedFat 1.8, Cholesterol 25.8, Sodium 448.9, Carbohydrate 36.1, Fiber 3.9, Sugar 4.1, Protein 9.7
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.
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.
SWEET POTATO CLAM CHOWDER
My partner and I both love Clam Chowder, but recently we were told we need to watch our cholesterol levels. This is my revamping of traditional clam chowder with a slightly healthier twist. My partner says it tastes just as good if not better this way.
Provided by Jena Lewis
Categories Chowders
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop Sweet Potatoes.
- Chop Onions.
- Chop Turkey Bacon.
- Combine Onions, Sweet Potatoes, Clams, and Bacon in Crock pot. Cover with 1.5 cups of water. Cook on high for 3-4 hours.
- Stur in Milk, Cream, Flax Seed and allow to cook again 30 minutes to 1 hour.
Nutrition Facts : Calories 362.1, Fat 20.5, SaturatedFat 10.7, Cholesterol 88.4, Sodium 634.6, Carbohydrate 30, Fiber 4.3, Sugar 5, Protein 15.3
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.
BAR AMERICAIN SWEET POTATO CHOWDER
Steps:
- Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan.
- Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels.
- Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl.
- Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately.
SHRIMP BISQUE
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
- Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
- Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
SWEET POTATO AND CORN CLAM CHOWDER
A hearty bowl of Sweet Potato and Corn Clam Chowder is a twist on traditional New England clam chowder with the addition of sweet potatoes, corn, and bacon.
Provided by Carla Cardello
Categories Soups + Stews
Number Of Ingredients 12
Steps:
- In a large pan, bring the wine and water to a boil. Gently add the clams and cover with a lid. Cook until the clams start to open, about 5-10 minutes. As they open, remove them with a slotted spoon. Discard any that don't open after about 20-30 minutes. Cool completely then remove the clams from their shells and reserve in a bowl.
- Strain the liquid leftover from the clams through a fine mesh strainer then measure. You should roughly have 1 cup. Add clam juice, fish stock or water to equal 2 cups broth. Reserve.
- In a large pot, cook the bacon over medium high heat. Once cooked on one side, flip and finish cooking the other side. Transfer the bacon to a plate. When cool, chop into pieces.
- There should be enough bacon fat left to cook the onions. If not, add some olive oil. Cook the onions until soft, about 5 minutes. Add the flour and stir. Slowly add in the clam broth, stirring well, and bring to a simmer. Add the potatoes and cook until soft but not mushy, about 10-15 minutes.
- Add milk, cream, chopped bacon, corn, and deshelled clams. Taste and season with salt if needed (I used roughly 1/2 teaspoon sea salt).
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.
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
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.
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
More about "yam and clam bisque food"
CURRIED YAM BISQUE - THRIFTY FOODS
From thriftyfoods.com
CRAB AND SHRIMP SEAFOOD BISQUE RECIPE - THE SPRUCE …
From thespruceeats.com
TRADITIONAL CLAM BISQUE AND TOMATO CLAM BISQUE
From fearlesseating.net
Cuisine AmericanEstimated Reading Time 8 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.
OUR BEST CLAM RECIPES - FOOD & WINE
From foodandwine.com
YAM AND CLAM BISQUE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
ZESTY YAM BISQUE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
OUR BEST CHOWDER RECIPES - FOOD & WINE
From foodandwine.com
THE BEST TRADER JOE'S SOUPS | 2021 | POPSUGAR FOOD
From popsugar.com
BEST SALM 'N' CLAM CHOWDER RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BISQUE RECIPES - TOMATO, LOBSTER, CRAB & MORE | TASTE OF …
From tasteofhome.com
WHAT’S THE DIFFERENCE BETWEEN MANHATTAN AND NEW ENGLAND CLAM …
From mentalfloss.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love