Matt's Crab & Clam Bisque
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.
Ingredients
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4 tablespoons margarine
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1 large onion, minced
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1/3 cup minced celery
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1/4 cup finely chopped carrots
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1 tablespoon all-purpose flour
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1/8 teaspoon red pepper flakes
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1/4 teaspoon dill weed
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6 cups water
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3 cubes chicken bouillon
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1 teaspoon Worcestershire sauce
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3 cups cubed potatoes
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1/4 teaspoon black pepper
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1 1/2 cups milk
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1 (6 ounce) can crabmeat, drained
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1 (6 1/2 ounce) can chopped clams
Directions
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.