Clam Bisque With Pimento Cream 1920
"Used pasteurized egg white. From a Navel Wives Cookbook For Entertaining."
Original is 8 servings
Ingredients
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- Garnish
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- Cream
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Nutritional
- Serving Size: 1 (149.5 g)
- Calories 250.9
- Total Fat - 18.3 g
- Saturated Fat - 10.4 g
- Cholesterol - 88.7 mg
- Sodium - 452.3 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 0.8 g
- Sugars - 5.4 g
- Protein - 7.7 g
- Calcium - 86.5 mg
- Iron - 1 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan, cook onion in butter until tender.
Step 2
Gradually stir in flour, celery salt and white pepper; then add reserved clam liquid, clam juice and Worcestershire sauce.
Step 3
Cook and stir until thickened.
Step 4
Beat half-and-half with egg yolk and pimento juice and stir into pan along with clams, heat through. (DO NOT BOIL).
Step 5
Bowl up and garnish with paprika.
Step 6
Add dollop of pimento cream in center.
Step 7
Cream: Sieve the pimento.
Step 8
Combine whipped cream and salt with sieved pimento.
Step 9
Fold in egg white.
Tips
No special items needed.
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