Tomato Clam Bisque

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Fish stock
1 cup	237ml	Whipping cream
1		Tomato sauce - (8 oz)
1		Whole tomatoes - (16 oz) - undrained, diced
1		Sugar
1		Bay leaf
1/2 teaspoon	2.5ml	Thyme
		Salt - to taste
		Freshly-ground white pepper - to taste
1 teaspoon	5ml	Curry powder
2		Chopped clams - (6 oz ea)

Recipe Instructions

Melt butter in a large saucepan, stir in the flour, and cook for 2 to 3 minutes over low heat. Pour in the fish stock slowly, whisking constantly, until thickened -- then stir in the clam juice from the tins, reserving the clams themselves until the very end (so they don't toughen).

Gradually add the cream, then the tomato sauce, then the tomatoes, sugar, and seasonings. Simmer uncovered at low heat for about 30 minutes.

When ready to serve, remove the bay leaf, add the clams, season to taste, and heat through for a minute or two. Ladle into bowls with a garnish of chives or thyme.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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