0 minutes).
Add the clam juice, smoked salmon, tomatoes (break
In a large pot, saute onion in margarine.
Remove from heat; stir in flour.
Add clam juice and clams.
Let thicken and boil for 1 minute.
Cover and simmer for 15 minutes.
Blend in cream, tomato paste and lemon juice.
Heat slowly.
Makes 12 (1 cup) servings.
ams and white potatoes and clam juice to the pot.
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.
ave fish stock, use bottled clam juice. But it is easy
Simmer all seafood in clam juice 20 minutes.
Add chicken stock, whipping creme and wine.
Stir fry onions in butter till soft and then add to bisque.
Shake milk and flour together in a jar then add to bisque, slowly stirring till it thickens.
Add salt and white pepper.
Eat and Enjoy.
onstantly over medium heat. Add clam juice, tomato paste, celery seed
eaf chicken or vegetable broth, clam juice and cook until the
hisk in roux.
Add clam juice and corn and bring
/4 cup for this recipe.
Melt butter in pot
ine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy
br>Stir in the seasonings, clam juice, clams, potatoes and white
he liquid.
Add enough clam juice to the oyster liquid
melt butter in a heavy saucepan.
add 3/4 of the crabmeat, 1/3 c basil, and garlic.
saute 2 minutes.
stir in flour, stir for 2 minutes.
add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
season to taste with salt& pepper.
pour into 6 bowls, garnish with remaining crab and basil.
Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine.
Cook until shells are red.
Add fumet, clam juice and chicken stock.
Simmer one hour.
Add rice and simmer thirty minutes longer.
Food mill rice and put through small tamis.
Bring to boil, add heavy cream and cognac.
Add saffron and season to taste with salt and pepper.
In medium saucepan, cook onion in margarine until tender. Gradually stir in flour and pepper.
Add clam liquid and Worcestershire sauce.
Cook and stir until thickened.
Beat half and half with egg yolk.
Stir into pan along with clams.
Heat through (do not boil).
Serve with crackers.
Saute lobster lightly if raw.
Dice; set aside.
Melt butter; stir in flour.
Cook 2 minutes.
Blend in dry clam broth.
Stir in water.
Bring to a boil.
Reduce heat; simmer 5 minutes.
Add all but cream; mix well.
Add cream; heat through.
Serves 4.
Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.
Saute onions in butter.
Add carrots, 1/2 of the crab meat, basil and potatoes.
Cover with clam juice and cook 1/2 hour.
Let cool slightly and puree.
Add cream and remaining crab meat.
Heat and serve.
Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes.
Add flour and cook for 1 minute.
Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice.
Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco.
Off heat, puree mixture with an immersion blender but a standard blender works well too.
Ladle soup into bowls.
Top each serving with 1/4 cup crabmeat; garnish with chives.