Carrot Clam Bisque Recipe

From Dorothy McNett's Recipe Book.

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Carrot Clam Bisque

From Dorothy McNett's recipes at This will never taste the same each time you make it as it depends on what kind of onions, carrots, and mushrooms you use. Medium sized organic carrots give a sweet mild taste, mature huge carrots give a sharper flavor, and of course any choice of fresh mushrooms can be used. If you can get them, the mixed selection of organic mushrooms called The Chef Pack makes a great choice. Use what you have and make a wonderful bisque following this technique.

3 tablespoons extra virgin olive oil
1 medium onion, finely diced
5-7 fresh medium (thin) organic carrots, thinly sliced
about 2 cups fresh mushrooms, your choice
1/4 - 1/2 teaspoon herbed sea salt
freshly ground pepper

3 tablespoons unbleached all purpose flour
1 1/2 cups vegetable or other broth
1 cup half and half or almond milk, etc.
1 can minced clams or 1 dozen fresh steamed clams
more broth or milk to make the right consistency

In a heavy bottomed saute pan heat the oil 30 seconds. Add the finely diced onions and then the thinly sliced carrots. Cook and stir over medium heat for about 8 -10 minutes or until carrots are tender and the onions are soft and just starting to color a bit. Add the mushrooms (sliced if large) and cook and stir about 5-6 minutes or until they are tender and cooked. Blend in the flour and then the broth, stirring constantly to make a sauce. Add the half and half and the clams along with their liquids. Cook and stir several minutes, adding more broth or milk as needed to make a perfect silky consistence, not too thin but not thick like a gravy. Taste and correct the seasonings as needed...may need more salt and pepper.

Recipe created 2009-01-04.

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