Clam Bisque

Name: Clam Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 dozen clams; 2 cups (475 ml) clam liquid; 5 tablepoons flour; 1 tsp (5 ml) salt; 1/8 tsp (1 ml) pepper; 1/2 cup (125 ml) celery, diced; 2 tbsp (30 ml) fresh parsley, chopped; 2 tbsp (30 ml) unsalted butter; 1 cup (225 ml) thin cream; 1 cup (225 ml) milk

Eats Now Editorial Team · Seafood

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Clam Bisque – a delicious recipe with clams, clam liquid, flour, salt, pepper, celery. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 dozen clams
2 cups (475 ml) clam liquid
5 tablepoons flour
1 tsp (5 ml) salt
1/8 tsp (1 ml) pepper
1/2 cup (125 ml) celery, diced
2 tbsp (30 ml) fresh parsley, chopped
2 tbsp (30 ml) unsalted butter
1 cup (225 ml) thin cream
1 cup (225 ml) milk

1
Chop the clams finely.
2
Stain the liquid through cheesecloth, and add enough water to make 2 cups (475 ml).
3
Cook clams, celery, parsley, and liquid together for 10 minutes.
4
Press through a sieve and keep hot.
5
Melt butter; add flour, salt, and pepper, and mix to smooth paste.
6
Add cream and milk and bring to a boil, stirring constantly.
7
Add strained clam liquid.
8
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 dozen clams, 2 cups (475 ml) clam liquid, 5 tablepoons flour, 1 tsp (5 ml) salt, and more.

Yes, Clam Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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