Yam And Clam Bisque Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

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

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.