Creamy Clam Bisque
Indulge in the luxurious flavors of the sea with this Creamy Clam Bisque, a comforting and elegant dish perfect for chilly evenings or special occasions. Made with fresh clams, aromatic vegetables, and a splash of dry white wine, this seafood soup balances rich creaminess with subtle briny undertones. A golden roux provides a velvety base, while fresh thyme, bay leaf, and a hint of tomato paste enhance the depth of flavor. The bisque is pureed until silky smooth, then finished with tender chopped clams and a swirl of heavy cream for a truly decadent texture. Garnished with fresh parsley and served with optional lemon wedges, this sophisticated clam bisque is as visually stunning as it is delicious. With just 20 minutes of prep and 40 minutes of cook time, it’s a surprisingly approachable way to impress at your next dinner table.
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Dry white wine
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 2 tablespoons Tomato paste
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 4 wedges Lemon wedges (optional for serving)
Instructions
Rinse the clams under cold water and scrub them to remove any sand or debris. Discard any clams that are already open and won’t close when tapped.
In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 5 minutes.
Add the clams to the pot and pour in the white wine. Cover and let the clams steam for 5-7 minutes or until they open. Stir occasionally. Discard any clams that do not open.
Remove the clams from the pot and set aside to cool. Strain the cooking liquid through a fine mesh sieve or cheesecloth to remove any grit, and reserve it for later.
Once the clams are cool enough to handle, remove the meat from the shells and chop it finely. Discard the shells.
In the same pot, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to create a roux.
Slowly whisk in the reserved clam cooking liquid, chicken or seafood stock, and tomato paste. Stir well to eliminate lumps.
Add the thyme sprigs and bay leaf to the pot, and bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld.
Remove the thyme sprigs and bay leaf. Use an immersion blender to purée the soup until smooth, or transfer the mixture carefully to a blender and purée in batches.
Return the pureed soup to the pot. Stir in the chopped clam meat and heavy cream. Season with salt and black pepper to taste.
Simmer the bisque over low heat for 5 minutes, stirring occasionally, until heated through.
Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired. Serve with lemon wedges on the side for a bright touch.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 6284 mg | 273% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 14.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
