Matt's Crab & Clam Bisque

Matt's Crab & Clam Bisque

by Alfredo Sanchez 1 year ago
4.4 (9)
45 minutes
250.5 kcal
23 g carbs
Description

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!

Ingredients
  • 4 tablespoons margarine
  • 1 large onion, minced
  • ⅓ cup minced celery
  • ¼ cup finely chopped carrots
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon dill weed
  • 6 cups water
  • 3 cubes chicken bouillon
  • 1 teaspoon Worcestershire sauce
  • 3 cups cubed potatoes
  • ¼ teaspoon black pepper
  • 1 ½ cups milk
  • 1 (6 ounce) can crabmeat, drained
  • 1 (6.5 ounce) can chopped clams
Directions
  1. 1. Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.
Nutrition Facts
serving: 6 servings
calories: 250.5 kcal
carbohydrates: 23 g
protein: 18.1 g
saturated fat: 2.2 g
cholesterol: 50.7 mg
sodium: 843 mg
fiber: 2.5 g
sugar: 5.1 g