Bisque Of Clam And Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A warming soup from along the shores of the colonial Chesapeake bay. Ingredients:
l 1/2 cups clam juice |
2 tablespoons onion, finely chopped |
1/4 cup celery; diced |
1 small bay leaf |
2 cups chicken stock or canned chicken broth |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1 cup cooked chicken, finely chopped |
1/2 cup clams, finely chopped |
1 cup light cream |
salt and white pepper to taste |
1/4 cup whipping cream |
1 tablespoon pimiento, drained and finely chopped |
Directions:
1. Simmer clam juice with onion, celery, and bay leaf for 30 minutes.
2. Add Chicken Stock and bring to a boil.
3. Strain and discard vegetables and bay leaf.
4. Melt butter in medium-sized saucepan and blend in flour.
5. Add hot stock all at once, stirring vigorously until evenly blended.
6. From The Williamsburg Cookbook, 1975.
|
|