Clam Bisque

Clam Bisque

By Chef K.T. Murphy


Photo by Genius Kitchen

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

1 paprika

* 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.

Chef Murph


chef murph 3 way

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