Shrimp and Clam Bisque

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  • Level: Easy
  • Total: 27 min
  • Prep: 12 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.