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Clam Bisque



  • 10 ounces minced clams
  • 1/2 cup finely chopped celery
  • 3 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 cup milk
  • Clam juice
  • 1 cup chicken broth
  • 1 cup mashed potatoes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon parsley
  • 1 teaspoon grated raw carrot


  1. Drain clams; save juice.
  2. Sauté celery in butter for 5 minutes over low heat.
  3. Melt 2 tablespoons butter in top of double boiler. Add flour, stir well. Add milk slowly. Stir constantly to keep smooth. Add clam juice and chicken broth. Add potatoes and seasonings. Cook for 5 minutes.
  4. Add clams and celery. Cook for 5 minutes.
  5. Add parsley and carrots.
  6. Stir and serve.


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