Matt's Crab & Clam Bisque

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!"

Ingredients 1 h {{adjustedServings}} servings 251 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Tomato Bisque II

See how to turn fresh tomatoes into an incredibly velvety bisque.

My Best Clam Chowder

See how to make a creamy, 5-star clam chowder.

Rate recipe

Your rating


Reviews 10

  1. 10 Ratings


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 but 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.


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 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

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!