Recipe

Bisque Of Clam And Chicken Recipe


Bisque Of Clam And Chicken Recipe Rottman / All my dishes
10 months, 4 weeks ago
A warming soup from along the shores of the colonial Chesapeake bay.
Prep:10m Cook:45m Servings:4

Rottman

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Ingredients
  • l 1/2 cups clam juice
  • 2 tablespoons onion, finely chopped
  • 1/4 cup celery; diced
  • 1 small bay leaf
  • 2 cups Chicken Stock or canned chicken broth
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup cooked chicken, finely chopped
  • 1/2 cup clams, finely chopped
  • 1 cup light cream
  • salt and white pepper to taste
  • 1/4 cup whipping cream
  • 1 tablespoon pimiento, drained and finely chopped

Directions
  1. Simmer clam juice with onion, celery, and bay leaf for 30 minutes.
  2. Add Chicken Stock and bring to a boil.
  3. Strain and discard vegetables and bay leaf.
  4. Melt butter in medium-sized saucepan and blend in flour.
  5. Add hot stock all at once, stirring vigorously until evenly blended.
  6. From The Williamsburg Cookbook, 1975.

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Comments

chihuahua 10 months, 4 weeks ago said:
Sounds absolutely fantastic. Thank you for posting.

Chichi

chef_irish 10 months, 3 weeks ago said:
This One Sounds Real Nice...I Like The Clam And Chicken Flavors Together!!! High 5555's


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