Clam Bisque With Pimento Cream 1920
Created by Dee Ben on July 22, 2024
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #43241
Ingredients
- 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)
How to Make
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Step 1: In a saucepan, cook onion in butter until tender.
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Step 2: Gradually stir in flour, celery salt and white pepper; then add reserved clam liquid, clam juice and Worcestershire sauce.
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Step 3: Cook and stir until thickened.
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Step 4: Beat half-and-half with egg yolk and pimento juice and stir into pan along with clams, heat through. (DO NOT BOIL).
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Step 5: Bowl up and garnish with paprika.
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Step 6: Add dollop of pimento cream in center.
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Step 7: Cream: Sieve the pimento.
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Step 8: Combine whipped cream and salt with sieved pimento.
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Step 9: Fold in egg white.
Nutritional Facts
- 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