Matt's Crab & Clam Bisque

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. If you like, add baby shrimp, too!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 251 Calories

Ingredients

• 1 ½ cups milk
• 1 tablespoon all-purpose flour
• 4 tablespoons margarine
• 1 large onion, minced
• 6 cups water
• 1 teaspoon Worcestershire sauce
• 3 cubes chicken bouillon
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• ⅓ cup minced celery
• ¼ teaspoon dill weed
• 1 (6.5 ounce) can chopped clams
• 1 (6 ounce) can crabmeat, drained
• ¼ cup finely chopped carrots
• 3 cups cubed potatoes

Recipe Instructions

Step 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.