Velvety Ocean Delight: Creamy Clam Bisque Recipe

Creamy Clam Bisque Recipe 🍲

Overview:

Indulge in the sumptuous flavors of the sea with this delectable Creamy Clam Bisque recipe! Perfect for a cozy lunch or a satisfying snack, this dish combines the rich taste of baby clams with creamy goodness, creating a delightful experience for your taste buds. Whether you’re hosting a Christmas gathering or celebrating Thanksgiving, this recipe is sure to impress your guests with its simplicity and flavor. With just a few basic ingredients and minimal prep time, even beginner cooks can whip up this dish effortlessly on the stove top. Let’s dive into the recipe and savor every spoonful of this creamy delight!

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 32 ounces

Ingredients:

• 1/4 onion, finely chopped
• 2 tablespoons unsalted margarine
• 3 tablespoons butter
• 1 tablespoon flour
• 1 pinch of pepper
• 1 can (6.5 ounces) baby clams, drained with liquid reserved
• 1 teaspoon Worcestershire sauce
• 2 cups half-and-half
• 1 egg yolk
• Paprika (for garnish, optional)

Instructions:

1. Saute Onion: In a medium saucepan, melt the unsalted margarine over medium heat. Add the finely chopped onion and cook until tender and translucent, stirring occasionally to prevent burning.

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2. Add Flour and Pepper: Gradually sprinkle in the flour and pepper, stirring continuously to form a smooth paste. Allow the mixture to cook for a minute to remove the raw flour taste.

3. Incorporate Clam Liquid: Pour in the reserved liquid from the canned baby clams, stirring constantly to prevent lumps from forming. Add the Worcestershire sauce to enhance the savory flavor profile of the bisque.

4. Thicken the Bisque: Cook and stir the mixture until it thickens to your desired consistency, ensuring that all ingredients are well incorporated and the bisque has a velvety texture.

5. Prepare Half-and-Half Mixture: In a separate bowl, beat the egg yolk into the half-and-half until smooth. This mixture will add richness and creaminess to the bisque without overpowering the delicate clam flavor.

6. Incorporate Clams: Gently stir the beaten half-and-half mixture into the saucepan with the thickened bisque, followed by the drained baby clams. Be careful not to boil the bisque, as this may cause the dairy to curdle.

7. Heat Through: Heat the bisque over low heat until warmed through, ensuring that it is hot but not boiling. Stir occasionally to prevent sticking and to distribute the ingredients evenly.

8. Garnish and Serve: Ladle the creamy clam bisque into serving bowls and garnish with a sprinkle of paprika for added color and flavor, if desired. Serve immediately while hot and enjoy the luxurious taste of the sea in every spoonful!

9. Refrigerate Leftovers: Store any remaining bisque in an airtight container in the refrigerator for up to 2-3 days. Simply reheat gently on the stove top before serving for a quick and satisfying meal.

Nutritional Information:

• Calories: 311 per serving
• Fat: 21.4g
  • Saturated Fat: 10.3g
• Cholesterol: 108.6mg
• Sodium: 513mg
• Carbohydrates: 13.7g
  • Fiber: 0.3g
  • Sugar: 0.8g
• Protein: 15.8g

Recipe Notes:

• For a lighter version of this bisque, you can substitute whole milk or low-fat milk for the half-and-half, although this may alter the creaminess of the final dish.
• To add an extra layer of flavor, consider incorporating minced garlic or chopped celery along with the onion during the sautéing process.
• If you prefer a thicker bisque, you can increase the amount of flour slightly or simmer the bisque for a few additional minutes until it reaches your desired consistency.
• Serve this creamy clam bisque with crusty bread or oyster crackers for a delightful meal that’s perfect for any occasion, from casual lunches to elegant dinners.