Name: Matt's Crab & Clam Bisque recipe
Ingredients: 4 tablespoons margarine;1 large onion, minced;⅓ cup minced celery;¼ cup finely chopped carrots;1 tablespoon all-purpose flour;⅛ teaspoon red pepper flakes;¼ teaspoon dill weed;6 cups water;3 cubes chicken bouillon;1 teaspoon Worcestershire sauce;3 cups cubed potatoes;¼ teaspoon black pepper;1 ½ cups milk;1 (6 ounce) can crabmeat, drained;1 (6.5 ounce) can chopped clams

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Ingredients

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

Nutrition Info

250.5 calories carbohydrate: 23 g cholesterol: 50.7 mg fat: 9.5 g fiber: 2.5 g protein: 18.1 g saturatedFat: 2.2 g servingSize: - sodium: 843 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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