Shrimp and Clam Bisque (Robin Miller) |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
3/4 cup roasted garlic cloves |
2 leeks, minced |
3 tablespoons all-purpose flour |
1/4 cup brandy |
3 1/2 cups reduced-sodium chicken broth |
1/4 cup tomato paste |
1 russet potato, peeled and diced |
1/2 pound small shrimp, peeled and deveined |
12 steamed clams, shells discarded, clams chopped |
1/2 cup heavy cream |
1 tablespoon freshly chopped dill leaves |
rolls, for serving, optional |
Directions:
1. Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.
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