Recetas

Recipe of Clam Bisque Soup, a smooth and creamy seafood soup rooted in French culinary tradition, adapted with clams as the main shellfish. Unlike chowder, which is chunky and rustic, bisque is puréed to a velvety texture, often enriched with cream and aromatic vegetables. This elegant dish brings out the delicate briny sweetness of clams and is often served as a refined appetizer.

Cooking Time:
1 hour

Ingredients:

• 2 dozen fresh clams, scrubbed
• 2 tbsp butter
• 1 shallot, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 2 tbsp flour
• 2 cups seafood stock or clam juice
• 1/2 cup heavy cream
• Salt and white pepper, to taste
• Fresh chives or parsley, for garnish

Recipe:

1. Steam the clams in a covered pot with 1/4 cup water until they open (about 5–7 minutes). Discard any that don’t open. Remove clams from shells and chop. Strain the clam broth and reserve.
2. In a saucepan, melt butter over medium heat. Sauté shallot, carrot, celery, and garlic until soft (8–10 minutes).
3. Stir in flour and cook for 1–2 minutes to make a roux.
4. Gradually add wine and reserved clam broth while whisking. Add seafood stock and simmer for 15 minutes.
5. Blend the soup until smooth using an immersion or countertop blender.
6. Return soup to pot, stir in cream and chopped clams. Simmer for 5 more minutes.
7. Season with salt and white pepper. Garnish with fresh herbs before serving.