Matt's Crab & Clam Bisque |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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! Ingredients:
4 tablespoons margarine |
1 large onion, minced |
1/3 cup minced celery |
1/4 cup finely chopped carrots |
1 tablespoon all-purpose flour |
1/8 teaspoon red pepper flakes |
1/4 teaspoon dill weed |
6 cups water |
3 cubes chicken bouillon |
1 teaspoon worcestershire sauce |
3 cups cubed potatoes |
1/4 teaspoon black pepper |
1 1/2 cups milk |
1 (6 ounce) can crabmeat, drained |
1 (6.5 ounce) can chopped clams |
Directions:
1. 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.
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