Yam And Clam Bisque Recipes

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

MATT'S CRAB & CLAM BISQUE

Steps:

• 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.

CREAMY CLAM BISQUE

Steps:

• In a medium saucepan, cook onion in margarine until tender.
• Gradually stir in flour and pepper; then add reserved clam liquid and Worcestershire sauce.
• Cook and stir until thickened.
• Beat half-and-half with egg yolk; stir into pan along with clams.
• Heat through (DO NOT BOIL).
• Garnish with paprika, if desired.
• Refrigerate leftovers.

YAM AND CLAM BISQUE

Steps:

• In a three-quart saucepan, heat the oil over medium heat.
• Add the bacon and cook until crisp and the fat is rendered, about 5-6 minutes.
• Remove bacon from pot, drain and set aside.
• With about 1 tablespoon of drippings, add onion, celery, and pinch of salt and pepper to the pot and sauté over medium heat until the onion is tender, about 4-5 minutes.
• Add the garlic and sauté one minute longer.
• Add the wine and deglaze the pan, reduce liquid to half, about one minute.
• Add the yams and white potatoes and clam juice to the pot.
• Add salt and optional Tabasco.
• Bring pot to boil, reduce heat, cover and simmer until potatoes are soft-tender, about 15 minutes.
• Remove pot from heat.
• Puree soup in a food processor in two batches or use an immersion blender. Process until smooth. Soup should be quite thick at this point.
• Add the half and half and clams. If soup is still too thick, add additional half and half or milk until it is your desired consistency.
• Reheat soup but do not boil.
• Correct seasoning. Additional salt may be required. A pinch of sugar may be necessary depending on the sweetness of your yams.
• Garnish with crumbled reserved bacon.

SHRIMP AND CLAM BISQUE

Steps:

• 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.