Celery Clam Bisque
This is the first food Ned ever cooked for Barbara. A seductive beginning.
Ingredients
4 tbsp butter
1 cup onion, finely minced
1/4 cup flour
1 8 oz. can of clams (or comparable fresh)
boiling water
2 chicken bouillon cubes
1 8 oz. bottle clam juice
4 sprigs parsley
1 small bay leaf
1/8 tsp thyme
1/8 tsp salt
1/8 tsp white pepper
4 cups thinly sliced celery
1 cup cream
Instructions
In a large saucepan melt the butter. Saute onions until transparent. Use clam liquid, clam juice and water to measure 1 1/2 quarts. Add bouillon cubes and spices. Bring to boil. Add celery. Simmer until celery is crisp but tender, approximately 20-25 minutes. Add clams. Add cream and warm, but do not boil. Yield, 2 1/2 quarts.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.