Clam Bisque

Clam Bisque Recipe from Venezuela with Light Cream and Spices

Region / culture: Venezuela | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 2

Introduction

Clam Bisque is a creamy and flavorful soup made with tender baby clams and a blend of spices. This dish is perfect for seafood lovers looking for a comforting and satisfying meal.

History

Clam Bisque has been a popular dish in coastal regions for centuries. The use of clams in soups and stews dates back to ancient times when seafood was a staple in many diets. Over the years, different variations of Clam Bisque have emerged, each with its own unique twist on the classic recipe.

Ingredients

1 can (10 oz / 283 g) baby clams
1 cup light cream
0.5 tsp worcestershire sauce
4 dashes tabasco sauce
0.13 tsp pepper
salt to taste
Chopped chives
paprika

How to prepare

Pour the juice from the can into a blender. Add clams and their juice. Cover the blender.
Blend on high speed until the mixture becomes smooth.
Add cream, Worcestershire sauce, Tabasco sauce, pepper, and salt.
Serve the bisque chilled. Sprinkle with chives and paprika.
If you prefer a thinner bisque, you can also add a small amount of milk.

Variations

Add diced potatoes or corn for a heartier bisque.
Substitute heavy cream for a lighter version using milk or half-and-half.
Experiment with different herbs and spices such as thyme or parsley for added flavor.

Cooking Tips & Tricks

Be sure to blend the clams and their juice thoroughly to achieve a smooth consistency.

- Adjust the amount of Worcestershire and Tabasco sauce to suit your taste preferences.

- For a richer flavor, consider adding a splash of white wine to the bisque.

- Garnish with fresh chives and paprika for a pop of color and added flavor.

Serving Suggestions

Serve Clam Bisque with crusty bread or oyster crackers for a complete meal. Pair with a side salad for a light and refreshing accompaniment.

Cooking Techniques

Be sure to blend the bisque until smooth for a creamy texture.

- Simmer the bisque over low heat to allow the flavors to meld together.

Ingredient Substitutions

Use canned clams in place of fresh clams for convenience.

- Substitute vegetable broth for a vegetarian version of the bisque.

Make Ahead Tips

Clam Bisque can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Clam Bisque in individual bowls garnished with a sprinkle of chives and a dusting of paprika for an elegant presentation.

Pairing Recommendations

Pair Clam Bisque with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store leftover Clam Bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 5g

- Dietary Fiber: 0g

- Sugars: 1g

Fats

- Total Fat: 12g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 2%

- Calcium: 6%

- Iron: 15%

Alergens

Contains shellfish and dairy

Summary

Clam Bisque is a rich and creamy soup that is high in protein and iron. It is a satisfying dish that is perfect for a cozy night in.

Summary

Clam Bisque is a delicious and comforting soup that is perfect for seafood lovers. With its creamy texture and flavorful blend of spices, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a cold winter day, and I was flipping through an old cookbook that had been handed down to me from my own grandmother. As I turned the pages, a picture of a steaming bowl of Clam Bisque caught my eye. The creamy broth, dotted with tender clams and flecks of parsley, looked like the perfect comfort food for a chilly evening.

I had never made Clam Bisque before, but I was determined to try. I read through the recipe carefully, taking note of the ingredients and instructions. It seemed fairly straightforward, but there were a few steps that I wasn't familiar with. I decided to ask around and see if anyone I knew had experience making Clam Bisque.

I reached out to my dear friend, Mrs. Jenkins, who was known for her culinary skills. She was more than happy to share her own recipe for Clam Bisque with me. Mrs. Jenkins learned the recipe from her mother, who in turn had learned it from her own mother. It was a family tradition that had been passed down through the generations, and I was honored to be entrusted with it.

Mrs. Jenkins invited me over to her cozy kitchen one afternoon to show me how to make Clam Bisque. As soon as I walked in, I was greeted by the savory aroma of onions and garlic sautéing in butter. Mrs. Jenkins handed me a wooden spoon and guided me through the process, explaining each step in detail.

We started by cooking the onions and garlic until they were soft and fragrant. Then we added in the flour, stirring constantly to create a roux. Next came the clam juice, followed by the potatoes and thyme. Mrs. Jenkins showed me how to simmer the soup until the potatoes were tender, then add in the clams and cream.

As the soup bubbled away on the stove, Mrs. Jenkins regaled me with stories of her family and the special occasions when Clam Bisque was served. She told me about how her grandmother would make a big pot of soup for Christmas Eve dinner, and how her mother would always whip up a batch on rainy days to chase away the chill.

I listened intently, soaking up every detail of the recipe and the memories that came with it. By the time the soup was ready to serve, I felt like I had been initiated into a secret society of Clam Bisque aficionados.

Mrs. Jenkins ladled out steaming bowls of soup and garnished them with a sprinkle of fresh parsley. I took my first spoonful and was transported to a world of creamy, briny goodness. The flavors melded together perfectly, creating a dish that was both comforting and elegant.

As I savored each spoonful, I knew that Clam Bisque would become a staple in my own kitchen. I thanked Mrs. Jenkins profusely for sharing her recipe and her stories with me, and promised to carry on the tradition with my own family.

And so, the recipe for Clam Bisque became a cherished part of my culinary repertoire. I shared it with my children and grandchildren, passing down not just a list of ingredients and instructions, but a piece of our family history as well.

Whenever I make Clam Bisque now, I think of Mrs. Jenkins and her warm kitchen, filled with the aroma of onions and garlic. I remember the stories she told me and the laughter we shared over steaming bowls of soup. And I am grateful for the gift of a recipe that has brought so much joy and connection to my family.

In the end, it's not just about the food itself, but the memories and traditions that come with it. And for that, I will always be grateful to Mrs. Jenkins and the timeless recipe for Clam Bisque.