Clam Bisque
- 1 dozen clams, finely chopped
- 1/2 tsp onion salt
- 1 small bay leaf
- 1 Tbsp drippings
- 2 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- 1 Tbsp cornstarch
- 1 pint soup stock
- 1 pint hot milk
Drain the liquor from the clams. Boil the liquor and strain. Add the clams and let it simmer for 3 minutes (be patient, you rascal).
Mix the drippings and cornstarch through and through. Add seasonings and gradually add heated soup stock. When thickened, add clams and liquor.
Let it boil up. Serve.
Mix the drippings and cornstarch through and through. Add seasonings and gradually add heated soup stock. When thickened, add clams and liquor.
Let it boil up. Serve.
Submitted by Jul 19, 2009
15 min
30 min
45 min