By Chef K.T. Murphy
1 can 10 oz baby clams *
1 cup light cream
1/2 teaspoon Worcestershire sauce
4 dash Tabasco sauce
1/8 teaspoon pepper
1 salt to taste
1 chopped chives
* add juice from the can. Put clams and juice 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.
All the best, Good Food makes For Better Decisions.