Seafood Bisque Recipe

• 1 (6 1/2 ounce.) can chopped clams
• 1 (4 1/2 ounce.) can tiny shrimp
• 1 (7 1/2 ounce.) can crabmeat or possibly 8 ounce. imitation crab & seafood mix
• 2 ounce. salt pork or possibly 1/4 c. butter
• 1 1/2 c. minced onion
• 3 lg. potatoes, peeled & diced
• 1 (10 1/2 ounce.) can condensed cream of celery soup plus soup can of lowfat milk
• 1 1/2 c. lowfat milk
• 2 c. boiling water
• 1/4 teaspoon curry
• 2 c. cream (light or possibly heavy or possibly mix)
• 3 tbsp. cornstarch
• 1 1/2 teaspoon thyme (opt.)
• Salt to taste
• 1/4 teaspoon pepper
• Sherry (opt.)

1. Drain clams, shrimp and crabmeat; reserve liquids.
2. In a large pot or possibly kettle, brown salt pork till fat is released; add in onions and potatoes and saute/fry; stirring frequently, approximately 10 min.
3. Add in soup with lowfat milk, additional lowfat milk, boiling water, reserved liquids and curry.
4. Cover and simmer for 25 min over low heat.
5. Add in clams, shrimp and crabmeat with thyme; cook 5 min.
6. Mix cream and cornstarch together; add in to bisque stirring constantly over medium heat, till just at boiling point.
7. Don't boil.
8. Season to taste.
9. Lower heat and cook 5 min longer.
10. May be made ahead and reheated gently.
11. Makes 10 to 12 servings.

clams, tiny shrimp, crabmeat, salt pork, onion, potatoes, condensed cream, milk, boiling water, curry, cream, cornstarch, thyme, salt, pepper, sherry

Taken from cookeatshare.com/recipes/seafood-bisque-52954 (may not work)