Matts Crab & Clam Bisque Recipe

Matts Crab & Clam Bisque Recipe

  • 4 tablespoons margarine
  • 1 large onion, minced
  • 1/3 cup minced celery
  • 1/4 cup finely chopped carrots
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon dill weed
  • 6 cups water
  • 3 cubes chicken bouillon
  • 1 teaspoon Worcestershire sauce
  • 3 cups cubed potatoes
  • 1/4 teaspoon black pepper
  • 1 1/2 cups milk
  • 1 (6 ounce) can crabmeat, drained
  • 1 (6.5 ounce) can chopped clams
  1. 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.