Clam Bisque - cooking recipe

Ingredients

6 Tbsp. butter
1 large onion, chopped
6 Tbsp. flour
3 cans (8 oz. each) minced clams
2 bottles clam juice (8 oz. each)
3 c. light cream
3 Tbsp. tomato paste
3 Tbsp. lemon juice

Preparation

Saute onion in butter until soft.
Stir in flour; cook and stir until bubbly, about 2 minutes.
Slowly stir in clams with their liquid.
Add clam juice.
Cook and stir until mixture thickens.
Cover and simmer 15 minutes.
Stir in cream or mixture of milk and cream, tomato paste and lemon juice.
Heat slowly; do not boil.
May be refrigerated or frozen and reheated.