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Cold Clam Bisque recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 07/08/2002 : Cold Clam Bisque
"Cold Clam Bisque"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1/2 cup rice
4 cups clam broth or bottled clam juice
2 cups cherrystone or razor clams, or canned minced clams
3 tablespoons butter
Salt, freshly ground black pepper
1 1/2 cups heavy cream
2 to 3 tablespoons finely chopped parsley and chives
Simmer the rice in the clam broth for 45 to 50 minutes, or until it is very soft. Puree it in a blender or food processor or rub through a very fine sieve. If you are using fresh raw clams, either puree them in the blender or food processor or chop them very fine. Combine the rice broth mixture, and the clams, and the butter. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper. Cool. Combine with the heavy cream and chill thoroughly. Serve in soup cups set in bowls of ice. Sprinkle each serving with chopped parsley and chives. Serves 6 to 8.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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