Matt'S Crab & Clam Bisque - cooking recipe

Ingredients

4 tablespoons margarine
1 large onion, minced
1/3 cup minced celery
1/4 cup finely chopped carrots
1 tablespoon all-purpose flour
1/8 teaspoon red pepper flakes
1/4 teaspoon dill weed
6 cups water
3 cubes chicken bouillon
1 teaspoon Worcestershire sauce
3 cups cubed potatoes
1/4 teaspoon black pepper
1 1/2 cups milk
1 (6 ounce) can crabmeat, drained
1 (6.5 ounce) can chopped clams

Preparation

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. Mix in water, bouillon cubes, and Worcestershire sauce. 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.