Matt'S Crab & Clam Bisque

• 4 tablespoons margarine
• 1 large onion, minced
• 1/3 cup minced celery
• 1/4 cup finely chopped carrots
• 1 tablespoon all-purpose flour
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon dill weed
• 6 cups water
• 3 cubes chicken bouillon
• 1 teaspoon Worcestershire sauce
• 3 cups cubed potatoes
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 1 (6 ounce) can crabmeat, drained
• 1 (6.5 ounce) can chopped clams

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.

margarine, onion, celery, carrots, flour, red pepper, dill weed, water, chicken bouillon, worcestershire sauce, potatoes, black pepper, milk, crabmeat, clams

Taken from www.allrecipes.com/recipe/84135/matts-crab-clam-bisque/ (may not work)