Clam and Tomato Bisque
A dish that leans on clams and butter.
contains glutencontains dairy
Ingredients
US
Metric
- 1 quart clams
- 1½ cups cold water
- ⅓ cup butter
- ⅓ cup flour
- ½ onion
- 2 cups cream
- 1 cup stewed and strained tomatoes
- ⅛ teaspoon soda
- Salt
- Cayenne
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups cream → lactose-free cream or coconut cream
Steps
- Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.
Nutrition (estimated, per serving)
| Calories | 494 |
|---|---|
| Protein | 30.9 g |
| Fat | 32.5 g |
| Carbs | 18.9 g |
| Fiber | 0.8 g |
| Sodium | 1164 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States