Matt's Crab & Clam Bisque

This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too

Matt's Crab & Clam Bisque Ingredients

• 4 tablespoons margarine

• 1 large onion, minced

• ? cup minced celery

• cup finely chopped carrots

• 1 tablespoon all-purpose flour

• ? teaspoon red pepper flakes

• teaspoon dill weed

• 6 cups water

• 3 cubes chicken bouillon

• 1 teaspoon Worcestershire sauce

• 3 cups cubed potatoes

• teaspoon black pepper

• 1? cups milk

• 1 (6 ounce) can crabmeat, drained

• 1 (6.5 ounce) can chopped clams

How to Make Matt's Crab & Clam Bisque

1. Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.

Matt's Crab & Clam Bisque Nutritions

• Calories: 250.5 calories

• Carbohydrate: 23 g

• Cholesterol: 50.7 mg

• Fat: 9.5 g

• Fiber: 2.5 g

• Protein: 18.1 g

• SaturatedFat: 2.2 g

• ServingSize:

• Sodium: 843 mg

• Sugar: 5.1 g

• TransFat:

• UnsaturatedFat:

Matt's Crab & Clam Bisque Reviews

• My boyfriend came home with a spider crab he caught in the harbor down the street, having no idea what to make I searched and found this amazing recipe. It takes a bit longer to make than it states but it is well worth it. I loved it, my friends loved it and many asked me for the recipe. I brought the leftovers to Easter and the grandparents loved it too. If you use live crab make sure you kill it before you place into boiling water (15 mins). Also I added a bit more carrots and celery. Make sure to use a white onion.

• FANTASTIC ok, perhaps the reason why I chose to make this dish is because my boyfriends name is Matt, but this was wonderful Some modifications...I honestly didnt want to put canned crab in the bisque, instead used 2 cans of minced clams (not drained) and one can of oysters (DRAINED). Perhaps with the extra juice from the extra can of clams, it was too soupey, so we added one more tablespoon of flour. We also thought it was a bit bland while simmering, so we added one more buillion cube and garlic salt to taste. This was amazing and Matt and Me are super happy we found this recipe

• I tried this recipe last night, but made a small addition of 1 lb of bay scallops. It went very well, and was an excellent soup that Jason and I had with garlic bread. Great job Matt

• I thought this was a very tasty soup, loved the combination of crab and clams. The finished product was a bit thin for me. I did add extra veggies and even added some left over mashed potato, used extra flour/water slurry to thinken, but even that didnt do it for me. I guess I just like a thicker soup. Next time I will puree some of the veggie/potato/broth mix and add back before adding the seafood. I also cooked this much longer that the recipe calls for, even small diced potatoes need a longer cooking time. Thanks for a nice submission, I enjoyed trying this.

• I didnt use fresh crab, instead I used the canned kind, which is what it asked for. This has a good flavor and its almost like potato soup with a twist. I was expecting the potatoes to fall apart due to the cooking time but they stayed together pretty well...Im not sure if theyre supposed to fall apart because its a bisque. Easy on the red pepper because a little goes a long way.

• Kind of bland,crab and clams didnt have enough flavor. My fault. Next time I will put shrimp, & a few more vegtables wouldnt hurt. Will make again.

• This was so delicious, it was kind of on the thin side, but I did add an extra can of clams w/juice... I also added an extra bouillon since it called for 6 cups water and only 3 buillon cubes. It was very good.. I thickened with more milk and cornstarch. Served with crusty french bread

• This was good. However, it definitely needed to be spiced more thoroughly. I added about 1.5 tsps of dill weed, 1/2 tsp of yellow curry powder, 1/2 teaspoon of salt. I also added 2 cans of crab instead of one. Thank you

• Excellent Some prep work required but well worth it. Thanks Matt

• This was very good. I used fresh cracked crab legs (alot of work) that I had bought on sale and froze a couple weeks ago. My only complaint is that the soup is not thick at all. I added some cornstarch and water to thicken to my preference. Great soup, a nice change from chicken noodle and chili

• I made this yesterday. Added a can of medium shrimp. Other than that I followed the recipe. It was okay but not really bisque-like. Perhaps using cream would have helped give it some body. I probably will not make it again.

• Tasty,however too thin. I would add less liquid, more flour, or pure half the potatoes.

• Such a flexible recipe, thanks. It was fabulous.