December 11, 2009, Newsletter Issue #14: French Clam Bisque Recipe
Tip of the Week
Bisque is a thick cream soup usually containing seafood. It is often based on purees of vegetables and crustaceans and is traditionally thickened with rice and finished with cream. Here's a recipe calling for clams.
30 large clams, chopped, juices reserved
3 large onions, chopped
3 large garlic cloves
2 oz. butter, melted
1 tsp. saffron
1 Tbsp. fresh thyme
Tabasco
6 medium. tomatoes, chopped
2 1/2 c. dry white wine
1 cup rice
2 cup milk
1 cup heavy cream
Salt & pepper to taste
In large pan, saute onions, garlic, saffron and thyme with the butter until transparent. Add tomatoes, wine and rice. Cover and simmer for one hour. Strain liquid into large saucepan. Place clam/tomato/rice mixture into blender or food processor and puree until smooth. Stir in milk and cream, Tabasco and salt and pepper. Sprinkle with chopped thyme.
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