Clam Bisque Recipe 2 ingredients

• 1 quart clams, with their juice
• 1 pint water
• 1 quart milk
• ½ small onion
• 1 tablespoon butter
• 1 tablespoon flour
• ½ saltspoon white pepper
• salt as needed

To prepare this Clam Bisque Recipe 2, first pick over the clams and chop very fine. Put them in the cold water, heat rather quickly; add the onion, also chopped fine, and boiled gently until all the goodness is extracted from the clams. Let the clam juice settle, pour it off from the sediment, bring it to a boil, and skim. Strain the liquor from the cooked clams through a fine strainer or cheesecloth, and add to the skimmed pieces. Heat the milk, thicken it with the flour and butter rubbed smoothly together; add it to the hot clam juice; add the seasoning, boil until it thickens, and serve very hot.