Shrimp and Clam Bisque

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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!!

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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!

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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.