Ingredients for Creamy Clam Bisque
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How to Make Creamy Clam Bisque
- Melt 2 tablespoons of margarine in a medium saucepan over medium heat. Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
- Gradually whisk in 1/4 cup all-purpose flour and 1/4 teaspoon black pepper until smooth.
- Add 1 1/2 cups reserved clam liquid and 1 teaspoon Worcestershire sauce. Cook and stir constantly until thickened, about 2-3 minutes.
- In a separate bowl, whisk together 1/2 cup half-and-half and 1 large egg yolk until light and frothy.
- Slowly temper the egg yolk mixture by whisking in a few spoonfuls of the hot soup mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture into the saucepan and stir constantly until smooth and heated through. Do not boil.
- Gently stir in 1 (10 ounce) can of minced clams, drained.
- Garnish with a sprinkle of paprika, if desired.
- Refrigerate leftovers in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
51g
Carbs
4g