Matt's Crab & Clam Bisque

10 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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!” - by PASTAWITHGARLIC

Directions

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.

Reviews (10)

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Beachcook600

Apr. 21, 2006

"My boyfriend came home with a spider crab he caught in the harbor down the street, having no idea what to make I searched and found this amazing recipe. It takes a bit longer to make than it states b..." See moreut it is well worth it. I loved it, my friends loved it and many asked me for the recipe. I brought the leftovers to Easter and the grandparents loved it too. If you use live crab make sure you kill it before you place into boiling water (15 mins). Also I added a bit more carrots and celery. Make sure to use a white onion."

ARCELI6

Jan. 5, 2008

"FANTASTIC!!! ok, perhaps the reason why I chose to make this dish is because my boyfriend's name is Matt, but this was wonderful! Some modifications...I honestly didn't want to put canned crab in the..." See more bisque, instead used 2 cans of minced clams (not drained) and one can of oysters (DRAINED). Perhaps with the extra juice from the extra can of clams, it was too soupey, so we added one more tablespoon of flour. We also thought it was a bit bland while simmering, so we added one more buillion cube and garlic salt to taste. This was amazing and Matt and Me are super happy we found this recipe!"

David L. Wasson

Sep. 13, 2007

"I tried this recipe last night, but made a small addition of 1 lb of bay scallops. It went very well, and was an excellent soup that Jason and I had with garlic bread. Great job Matt!..." See more"

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