Clam Bisque
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- one-half teaspoon of salt
- a pint of clams
- a pint of water
- a tablespoon of flour mixed
- Chop
- a tablespoonful of butter
- a pint of milk
Contains
GlutenMilkMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a pint of clams, pick them over and chop them fine;
- put them into a pint of water, adding all their liquor;
- set them on the stove and stew till all the goodness is extracted;
- say twenty minutes.
- Strain and set the liquor to settle;
- put a pint of milk to boil, thicken with a tablespoon of flour mixed with a little cold milk;
- strain the clam liquor very carefully lest there should be sand or bits of clam.
- Add to the milk, put in a tablespoonful of butter, one-half teaspoon of salt and pinch of cayenne.
- Serve hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve