Clam Bisque
Yield
3 servingsPrep
15 minCook
?Ready
75 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
clams
baby, canned |
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chives
chopped |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
clams
baby, canned |
|
| 237 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 4 | dash |
red hot pepper sauce
|
*
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
chives
chopped |
*
|
| 1 | x |
paprika
|
*
|
Directions
Put clams and juice from cab in a blender; cover.
Blend on high speed until smooth.
Add cream, Worcestershire sauce, Tabasco sauce, pepper and salt.
Serve chilled; sprinkle with chives and paprika.
A little milk can also be added if you prefer a thinner bisque; but must be added during the blender process.
