Clam Bisque No.1
- 2 cups clams
- 2 tbsps. onion
- bit of bay leaf
- 3 tbsps. butter
- 4 tbsps. flour
- 2 cups chicken stock
- 1 tsp. salt
- pepper and cayenne
- 2 cups hot cream
- 1 tsp. Worcestershire Sauce
Chop clams, and cook in stock twenty minutes (be patient, you rascal). Melt butter; add onions, cook five minutes; add flour, strained clam liquor, cook five minutes; add seasonings, cream, and serve like a rascal with a smile on your face.
Submitted by Jul 11, 2009
15 min
30 min
45 min