Shrimp and Clam Bisque

2019-03-29
  • Yield : 4 servings
  • Prep Time : 12m
  • Cook Time : 15m
  • Ready In : 27m
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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 cup roasted garlic cloves
  • 2 leeks, minced
  • 3 tablespoons all-purpose flour
  • 1/4 cup brandy
  • 3 1/2 cups reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 russet potato, peeled and diced
  • 1/2 pound small shrimp, peeled and deveined
  • 12 steamed clams, shells discarded, clams chopped
  • 1/2 cup heavy cream
  • 1 tablespoon freshly chopped dill leaves
  • Rolls, for serving, optional

Method

Step 1

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.

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