Best 4 Clam Bisque Recipes

Clam bisque is a classic soup that can be enjoyed by people of all ages. It is a creamy, flavorful soup that is perfect for a cold winter day. There are various recipes for clam bisque, each with its own unique flavor. Some recipes call for a simple broth made with clams, while others add vegetables, herbs, and spices for a more complex flavor. No matter what recipe you choose, you are sure to enjoy this delicious soup.

Let's cook with our recipes!

MATT'S CRAB & CLAM BISQUE

Matt's Crab & Clam Bisque image

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

Ingredients

4 tablespoons margarine
1 large onion, minced
⅓ cup minced celery
¼ cup finely chopped carrots
1 tablespoon all-purpose flour
⅛ teaspoon red pepper flakes
¼ teaspoon dill weed
6 cups water
3 cubes chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
¼ teaspoon black pepper
1 ½ cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

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

SHRIMP AND CLAM BISQUE

Shrimp and Clam Bisque image

Provided by Robin Miller : Food Network

Categories appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3/4 cup roasted garlic cloves
2 leeks, minced
3 tablespoons all-purpose flour
1/4 cup brandy
3 1/2 cups reduced-sodium chicken broth
1/4 cup tomato paste
1 russet potato, peeled and diced
1/2 pound small shrimp, peeled and deveined
12 steamed clams, shells discarded, clams chopped
1/2 cup heavy cream
1 tablespoon freshly chopped dill leaves
Rolls, for serving, optional

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 CLAM BISQUE

Creamy Clam Bisque image

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

Ingredients

1/4 cup chopped onion
2 tablespoons unsalted margarine or 2 tablespoons butter
3 tablespoons flour
1 dash pepper
1 (10 ounce) can baby clams, drained,reserving liquid
1 teaspoon Worcestershire sauce
2 cups half-and-half
1 egg yolk

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.

CLAM BISQUE

Clam Bisque image

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

Ingredients

8 Tbsp salted butter
1/2 c finely minced sweet onion
8 Tbsp flour
8 can(s) minced clams
8 bottle clam juice
1/4 can(s) freshly squeezed lemon juice
2 qt 1/2 and 1/2 (really daring? try some heavy cream)
salt and white pepper to taste
freshly minced parsley

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.

Tips:

Use fresh clams. Fresh clams will give your bisque the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
Sauté the vegetables before adding the liquids. Sautéing the vegetables will help to bring out their flavor and add depth to the bisque.
Use a good quality white wine. The white wine will add flavor and acidity to the bisque. Choose a dry white wine that you would enjoy drinking on its own.
Don't overcook the clams. Overcooked clams will become tough and chewy. Cook them just until they are opaque.
Serve the bisque immediately. Clam bisque is best served hot and fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Clam bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a casual weeknight meal. With its creamy texture, savory flavor, and tender clams, this soup is sure to please everyone at the table. So next time you're looking for a delicious and satisfying soup, give clam bisque a try. You won't be disappointed!