6-8 oz. shellfish chunks and liquid
1/4 c. butter
1 tbsp. flour
1 1/2 c. milk
1 c. half and half
1/2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/8 tsp. mace
1/2 tsp. salt
1/8 tsp. white pepper
2-3 tbsp. sherry
1/3-1/2 can tomato soup

Some heavy cream may be used for a richer bisque.

Melt butter in 2-quart saucepan. Remove from heat. Stir in flour and blend well. Slowly add milks and cream, stirring constantly. Place over medium heat and continue to stir until thickened and smooth. Add seasonings, tomato soup and sherry. Blend well. Add seafood and heat slowly for 20 minutes. Yield: 4 servings.