Creamy and Rich Crab Clam Bisque

Indulge in the creamy and rich flavors of Matt's Crab Clam Bisque. This classic seafood soup is a perfect combination of tender crab meat, succulent clams, and flavorful seasonings. With a smooth and velvety texture, this bisque is a comforting dish that will warm your soul. It can be served as an appetizer or a main course, and is bound to impress your family and friends. In under an hour, you can create this delectable bisque from scratch, making it a great option for a cozy weeknight dinner or a special occasion.

Ingredients

• 1 pound crab meat, picked
• 24 fresh clams
• 1/4 cup unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Directions

1. In a large pot, bring water to a boil and add the clams. Cook until the shells open, about 5-7 minutes. Remove the clams from the pot and set aside. Discard any unopened clams.
2. In the same pot, melt the butter over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent, stirring occasionally.
3. Sprinkle the flour over the onion and garlic mixture. Stir well to coat the onions and cook for an additional 2 minutes.
4. Slowly pour in the seafood or vegetable broth while stirring continuously. Bring the mixture to a simmer, then reduce the heat to low.
5. Add the crab meat to the pot and stir gently to incorporate it into the broth. Cook for 10 minutes, allowing the flavors to meld together.
6. Using a slotted spoon, remove the clams from their shells. Roughly chop the clams and add them to the pot.
7. Pour in the heavy cream, paprika, and cayenne pepper. Stir well and season with salt and black pepper to taste.
8. Simmer the bisque for an additional 10-15 minutes, stirring occasionally.
9. Remove the pot from the heat and let the bisque cool slightly. Use an immersion blender or a countertop blender to puree the soup until smooth and velvety.
10. Return the bisque to the pot and reheat gently over low heat.
11. Serve the crab clam bisque hot, garnished with freshly chopped parsley.

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