Recipe for cooking clam bisque

Soups for Salads :: Chowders and Bisques

Clam Bisque

10 oz. minced clams
1/2 C. chopped finely celery
3 Tbsp. butter, divided
2 Tbsp. flour
1 C. milk
Clam juice
1 C. chicken broth
1 C. mashed potatoes
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. parsley
1 tsp. grated raw carrot

Drain clams; save juice.

Saut celery in butter for 5 min. over low heat.

Melt 2 Tbsp. butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 min. Add clams and celery. Cook 5 min. Add parsley and carrots. Stir and serve.