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1/2 med. onion, finely chopped
1/2 med. green pepper, finely chopped
1 1/2 doz. clams, chopped
3/4 lb. sm. shrimp, peeled, deveined & chopped
1/3 lb. white fish, skinned & boned
1 tbsp. lobster bouillon base
2 tbsp. clam bouillon base
3 c. water
3 tbsp. butter
3 tbsp. flour
1 tbsp. chopped fresh parsley
1/2 pimiento, finely chopped
1/8 tsp. ground thyme
1/8 tsp. ground white pepper
3/4 c. cooked rice
1 pt. half and half
1/2 c. sherry

Combine onion, green pepper, clams, shrimp, white fish, lobster base, clam base and water in a 3 quart saucepan. Bring to a boil and set aside making sure bouillon base is dissolved. Melt butter in a skillet and with a fork blend in flour until smooth and free of lumps. In separate saucepan heat all remaining ingredients and add to the ingredients in the 3 quart saucepan when the same temperature is attained in each pan; simmer until just below boiling point. Over low flame add the butter and flour mixture using a wire whisk in three separate increments over a 15 minute period. Let simmer for 1/2 hour. Makes 8 (8 oz.) servings.

Chef's Note: If soup needs thickening, add more flour and butter mixture. If soup needs thinning, add more half and half.

If desired you may substitute the following ingredients: 6.5 ounce can chopped clams, 6.5 ounce can salad shrimp. When substituting these ingredients reduce water to 1 pint.

These ingredients can be found in finer grocery stores.

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