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Matt's Crab & Clam Bisque

By: PASTAWITHGARLIC

"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!"

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.