Matt's Crab & Clam Bisque

Name: Matt's Crab & Clam Bisque
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 170 grams crabmeat, drained; 59 milliliters finely chopped carrots; 79 milliliters minced celery; 3 cubes chicken bouillon; 184 grams chopped clams; 0 teaspoons dill weed; 1 Tbsp all-purpose flour; 4 Tbsps margarine; 355 milliliters milk; 1 large onion, minced; 710 milliliters cubed potatoes; 0 teaspoons red pepper flakes; 1 liters water; 1 teaspoon Worcestershire sauce

Need a pescatarian soup? Matt's Crab & Clam Bisque could be a great recipe to try. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 10g of fat, and a total of 209 calories. Head to the store and pick up pepper, crabmeat, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Red Pepper Flakes

Dill

Margarine

Carrot

Celery

All Purpose Flour

Onion

Equipment you will use

Frying Pan

Mix in water, bouillon cubes, and Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Bouillon Cube

Water

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.

Ingredients you will need

Black Pepper

Crabmeat

Potato

Clams

Milk

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 170grams

crabmeat, drained 59milliliters

finely chopped carrots 79milliliters

minced celery 3cubes

chicken bouillon 184grams

chopped clams 0teaspoons

dill weed 1Tbsp

all-purpose flour 4Tbsps

margarine 355milliliters

milk 1large

onion, minced 710milliliters

cubed potatoes 0teaspoons

red pepper flakes 1liters

water 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.