Shrimp and Clam Bisque

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3/4 cup roasted garlic cloves
• 2 leeks, minced
• 3 tablespoons all-purpose flour
• 1/4 cup brandy
• 3 1/2 cups reduced-sodium chicken broth
• 1/4 cup tomato paste
• 1 russet potato, peeled and diced
• 1/2 pound small shrimp, peeled and deveined
• 12 steamed clams, shells discarded, clams chopped
• 1/2 cup heavy cream
• 1 tablespoon freshly chopped dill leaves
• Rolls, for serving, optional

1. Heat oil and butter together in a large saucepan.
2. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft.
3. Add flour and stir to coat.
4. Add brandy and simmer 2 minutes.
5. Add broth, tomato paste and potato and bring to a boil.
6. Boil 6 minutes, until potatoes are fork-tender.
7. Add shrimp and clams and simmer 1 minute to heat through.
8. Add cream and dill and simmer 1 minute.
9. Serve with rolls, if desired.

olive oil, butter, garlic, leeks, allpurpose, brandy, chicken broth, tomato paste, russet potato, shrimp, steamed clams, heavy cream, freshly chopped, rolls

Taken from www.foodnetwork.com/recipes/robin-miller/shrimp-and-clam-bisque-recipe.html (may not work)