Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup roasted garlic cloves
- 2 leeks, minced
- 3 tablespoons all-purpose flour
- 1/4 cup brandy
- 3 1/2 cups reduced-sodium chicken broth
- 1/4 cup tomato paste
- 1 russet potato, peeled and diced
- 1/2 pound small shrimp, peeled and deveined
- 12 steamed clams, shells discarded, clams chopped
- 1/2 cup heavy cream
- 1 tablespoon freshly chopped dill leaves
- Rolls, for serving, optional
Directions
Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.
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By ILoveMichigan
on April 22, 2011
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Robin, This is the BEST recipe for Seafood Bisque!! I have made it several times now, but with minor changes. I mash the garlic instead of roasting it (it saves time this way, I use canned whole baby clams, and sometimes I substitute scallops for the shrimp (to change it up a bit :- Great recipe! This has now become my bisque Go To. Thanks Robin!!
By torba98_11829804
Milpitas, CA
on February 04, 2010
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Info for the reader...we made the dish based on what we had at home. We made the recipe exactly EXCEPT omitted the brandy, used canned clams and split the liquid 50-50...chicken broth and cream. Our onion was sliced as thinly as possible but kept whole...for texture purposes. We used a small yukon gold potatoe then a large red/waxy potatoe. The bottom line...a terrific flavor and great textures. The next time, we are going to omit tomato stuff (vegetable/sauce/paste, etc and have Ciabatta Bread with it. Enjoy!
By crosenga_9260958
Pittsburgh, PA
on December 25, 2007
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This soup is a hearty, rustic bisque that is both easy to prepare and completely delicious. Although the recipe says that it only take 15 minutes to cook, don't forget to leave time to roast the garlic. This one is definitely a keeper. I substituted sherry for the brandy, and sweet onion for the leeks and it still held up.
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