Bisque of Clam and Chicken
From rottman 15 years ago
- 45 minutes to make
- Serves 4
A warming soup from along the shores of the colonial Chesapeake bay.
Ingredients
- l 1/2 cups clam juice shopping list
- 2 tablespoons onion, finely chopped shopping list
- 1/4 cup celery; diced shopping list
- 1 small bay leaf shopping list
- 2 cups chicken stock or canned chicken broth shopping list
- 2 tablespoons butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 cup cooked chicken, finely chopped shopping list
- 1/2 cup clams, finely chopped shopping list
- 1 cup light cream shopping list
- salt and white pepper to taste shopping list
- 1/4 cup whipping cream shopping list
- 1 tablespoon pimiento, drained and finely chopped shopping list
How to make it
- Simmer clam juice with onion, celery, and bay leaf for 30 minutes.
- Add Chicken Stock and bring to a boil.
- Strain and discard vegetables and bay leaf.
- Melt butter in medium-sized saucepan and blend in flour.
- Add hot stock all at once, stirring vigorously until evenly blended.
- From The Williamsburg Cookbook, 1975.
People Who Like This Dish 2
- chef_irish Gainesville, FL
- chihuahua Sonoma County, USA
- windy1950 Flint, MI
- rottman Nottingham, MD
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The Rating
Reviewed by 3 people-
Sounds absolutely fantastic. Thank you for posting.
Chichi
chihuahua
in Sonoma County loved it
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This One Sounds Real Nice...I Like The Clam And Chicken Flavors Together!!! High 5555's
chef_irish
in Gainesville loved it
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I am a real soup fanatic, and yes the combination of chicken and clams sounds super. Thanks for posting this. ^5
windy1950
in Flint loved it
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