Crab, Clam & Corn Bisque

Here’s to cold nights and relaxing in front of the fire. Cheers!

All I know is that when it is starts getting cold outside I want soup.
The Crab, Clam and Corn Bisque is one of my favorites and is just delicious.  If you don’t have an aversion to bread like I do, okay so it’s more like my vanity precludes me from eating carbs but you get the point, try it with sourdough bread.  Remember to heat the bread because heating sourdough changes the consistency and flavor.

Ingredients
12 oz crab meat
12 oz clams chopped
2 table spoons olive oil
Salt to taste
Freshly ground black pepper to taste
3 cups chopped yellow or white onion
3 cups chopped carrots
3 cups celery
1 cup brandy
½ cup tomato paste
3 crushed garlic cloves
8 sprigs fresh tarragon or chives or green onion stick parts
8 sprigs fresh thyme (do not remove them from the stems)
15 black pepper corns
1/2 gallon water
2 ounces butter
4 ounces flour
2 cans corn kernels
*1 cup heavy cream (I don’t add this part if I want to make a lower calorie version. You can add the cream to each bowl if you like just add about a tablespoon or 2 at most)

In a large stock pot over medium high, heat the oil.  Sauté the 2 cups of onion, celery and carrots for 4 minutes, season with salt and pepper (remember you’re going to add ½ gallon of water so it will water down the flavor at this point more flavor is better).  Carefully add the brandy. After most of it has cooked off stir in the tomato paste. Cook for 2 minutes. Add the garlic, tarragon, thyme and peppercorns.  Stir in the water and bring to a boil. Reduce the heat simmer and cook for 45 minutes.  Strain the broth. In a stock pot add the butter and 4 ounces of the stock slowly add in the flour to make a roux (this is a creamy thick mixture).  Add the onion to the roux and cook for 3 minutes, add the corn and season with salt and pepper to taste.  Whisk in the strained liquid into the pot with the roux and bring to a boil. Reduce the heat and simmer for an hour.  Add the crab and clams to the liquid and cook for 20 minutes.  Turn off heat and whisk in the cream.  Allow to sit for 10 minutes, it makes the flavor absorb better.  Serve.  Enjoy.

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