Does anyone have a good recipe for Clam Bisque?

[Little Star]

I love the stuff even more than New England clam chowder. I use to waitress in an upscale Massachusetts restaurant back in the day and they made a wonderful clam bisque during the holiday season. The place has long since closed and the owners have passed away so now I'm kicking myself in the butt for never getting the recipe. They used some spice that wasn't thyme.

I've been craving that dang bisque!!

[fierywoman]

1. If no one replies with a family favorite, google: recipe clam bisque. I get

great recipes that way.

[Little Star]

2. Thanks but I did and they all seem to be made with thyme.

[BigmanPigman]

3. My mother uses two different spices when she makes shrimp or lobster bisque,

not in the same soup though and each recipe is yummy. She will either use saffron (which of course you would be able to distinguish immediately due to the bright yellow orange color). The other is tarragon which somehow is slightly sweet. It is a difficult spice to detect in a soup but it is that spice that puts it over the top.

[fierywoman]

4. If you don't like thyme, leave it out. It'll still taste good. Or use an herb you like!

[Hortensis]

5. I don't have a recipe, but I once had a lovely clam soup

I was told included tarragon and dry sherry. I remember noting what I thought was mushroom also, though it was faint and I've mistaken the flavor of cream for mushroom in the past.

But bisques and chowders normally just vary in texture, smooth versus chunky. There are a lot more recipes for chowders, so you might search them for ingredients that ring your bell. Since it was pureed, could bacon or salt port, bay, etc., have combined to create that flavor you're looking for? Our friend Maria put cumin in her Mexican clams etc in broth, and it was a natural; I could definitely see cumin making its way into a New England clam dish.

Good luck, would love to hear if you find what you're looking for.

[Demsrule86]

6. This is from a restaurant in Jersey Big Joes. I made it and it is good.

The thing about bisque...I love butternut squash bisque...you always need nutmeg. In Mass and Conn....all the soups I tasted had nutmeg. I went to high school in Connecticut and was exposed to some of the finest cooks I ever came across at church socials and the like. I will never forget the first time I had squash bisque...my Mom hated vegetable so see we got the most boring kind imaginable...whole new world...This is very similar to a recipe I remember that I used to make years ago and lost during a move. One change is that I put the soup in the blender or use a stick to blend before you put the clams in. Often I boil shrimp shells and left over fish bones (frozen ) with the clam juice. My Mom put a touch of tomato paste in hers, but I prefer it without. I also chop some peeled potatoes. (white). and add them with the veg before blending. The sherry makes a different.


You’ll need:
1 1?2 sticks of butter
1 green pepper, grated
1 medium-size onion, grated
2 medium-size carrots, grated
1 bunch fresh parsley, chopped
2 tbsp. thyme
salt
pepper
2 tablespoons Worcestershire Sauce
2 1?2 cups chopped clams
1 cup clam broth or juice
1?2 pint sherry
3?4 cup flour
1 quart half and half
paprika
How to put it together:
In a large soup pot: Sauté using 1?2 stick of butter: pepper, onions, carrots and 2 tablespoons of parsley. Generously sprinkle into pan thyme, salt and pepper. Add 2 tablespoons of Worcestershire Sauce. Cook for about 5 minutes.
Add clams, clam broth and sherry, then cook for 10 minutes on medium heat, stirring constantly. In a small sauce pan over medium-high heat, add 1 stick of butter and slowly incorporate flour to make a roux.
After roux is complete, lower heat, add half and half to roux, stirring constantly until mixture has become thick and smooth. Keep on low heat until heated through. Slowly add the roux/half and half mixture to the clam mixture, stirring constantly.
Once fully incorporated lower temperature to low and cook for 30 minutes. Sprinkle individual servings with paprika and serve.


Read More: Big Joe Henry's Clam Bisque Soup [Recipe] | http://nj1015.com/big-joes-clam-bisque-recipe/?trackback=tsmclip

http://nj1015.com/big-joes-clam-bisque-recipe/