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Clam Bisque With Pimento Cream 1920

Here's how you make Clam Bisque With Pimento Cream 1920
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  • Servings: 8
  • Prep: 30m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/4 cup onion, minced
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 1/2 cup clam juice, (bottled)
  • 10 ounces baby clams, drained, reserving liquid (1 can)
  • 1 teaspoon Worcestershire sauce
  • 16 ounces light cream (2 cups half-and-half)
  • 1 egg yolk
  • Garnish
  • 1/8 teaspoon paprika
  • Cream
  • 1 egg white, beaten stiff
  • 4 ounces heavy cream, beaten stiff
  • 1/8 teaspoon salt
  • 2 ounces pimento, drained into soup (1 jar)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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