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Results 11 - 20 of 22 for clam bisque
11. SEAFOOD BISQUE
Drain clams, shrimp and crabmeat; reserve ... together; add to bisque stirring constantly over medium heat, ... gently. Makes 10 to 12 servings.
12. SEAFOOD BISQUE
Combine chowder and milk; heat to boiling. Add mushrooms with liquid and crabmeat. Heat through. Stir in sherry just before serving. Float ...
13. SEAFOOD BISQUE
Drain all the seafood and mushrooms, reserving the liquid. Saute mushrooms and onion in butter for 10 minutes. Blend in flour and all ...
In saucepan, simmer shrimp in ... thick. Simmer 2-3 minutes. Add cheese, clams and liquid, and shrimp. Stir until hot and cheese melts. Serve.
Cook onion in butter until ... heated. Stir in clams with juice and clam juice ... tomato paste and then add the cream. Cook until heated. Serves 6.
Combine onion, green pepper, clams, shrimp, white fish, lobster ... reduce water to 1 pint. These ingredients can be found in finer grocery stores.
17. SEAFOOD BISQUE
Shred fish and shrimp with ... fish stock or clam juice. Stir until slightly thickened. ... each serving with minced parsley. Makes 6 servings.
18. LOBSTER BISQUE
Heat liquid and half & half with Worcestershire sauce and white pepper. Thicken with roux mixture until it clings to a spoon. Add cream ...
Melt butter in large pot ... Slowly stir in clams with juice and clam juice. ... do not use canned shrimp. Keep amounts about same as listed.
20. SEAFOOD SOUP
Place ingredients in a large soup kettle. Heat slowly, until all of the flavors have had a chance to fit together nicely. Makes 3 quarts.
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