You’ll love this simple to make, rich, creamy Seafood Bisque; the warm enticing taste is perfect for a hearty lunch or light dinner; combining seafood favorites such as shrimp, crab, mussels, and bottleneck clams with a rich deliciously creamy base that’s perfectly seasoned.
Can you believe that Bisque dates back to the 17th century? Culinary historians confirm that the early bisque recipes even included the pulverized shells of the featured crustaceans. Bisque descended from pottage, which is a very thick soup mixture that resembles a puree. Most of all the early Bisque recipes call for crayfish or rock lobster.
What exactly is Bisque? Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically made from a strained broth of the featured crustaceans. It can be made from lobster, crab, shrimp, or crayfish.
What you will need to make Seafood Bisque
- 1 stick unsalted butter
- 2 stalks celery, finely diced
- 1 large onion, minced
- 1 1/2 pounds lump crab meat
- 1 pound small crab claws, for serving
- 1 pound shrimp, cleaned shells & removed
- 24 mussels, cleaned
- 24 small neck clams, cleaned
- 1 1/2 quarts heavy cream
- 1 1/2 quart of vegetable broth
- 1 cup white wine (optional)
- 1 teaspoon garlic
- 1/4 cup fresh parsley, for serving
- 1 lemon for juicing
- 1/2 teaspoon dill weed
- Kosher salt to taste
- 2 teaspoons white pepper
- 1 stick unsalted butter
- 2 stalks celery finely diced
- 1 large onion minced
- 1 ½ pounds lump crab meat
- 1 pound small crab claws for serving
- 1 pound shrimp cleaned shells & removed
- 24 mussels cleaned
- 24 small neck clams cleaned
- 1 ½ quarts heavy cream
- 1 ½ quart of vegetable broth
- 1 cup white wine optional
- 1 teaspoon garlic
- 1/4 cup fresh parsley for serving
- 1 lemon for juicing
- ½ teaspoon dill weed
- Kosher salt to taste
- 2 teaspoons white pepper
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In a large pot, sauté butter, celery, pimiento, and onion. Add white pepper, salt, garlic, and dill weed. Add broth, wine and gradually add heavy cream. Cook on very low heat, stirring constantly, until creamy.
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While soup is cooking steam crab claws, clam, and mussels till done clams and mussels will open when they are done. Do not let the soup boil. When the soup is creamy, add crab meat and shrimp. Cook 8 min or less.When shrimp are have turned white and show no sign of transparency they are done.
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In each serving dish the place clams and mussels, lightly squeeze fresh lemon juice over them,then ladle creamy bisque over them.
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Garnish with Crab claw.
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Serve with crusty bread and top with fresh chopped parsley.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.
Thank you for dropping by Friday for our Weekend Social and Blog Hop at KitchenDreaming.com. I hope to see you again next week.
Thank you for having me <3
Heidy, this Seafood Bisque looks so delicious!! You are so lucky to be surrounded by fresh seafood! <3
Thanks Michaela! I do feel blessed living here in Florida.
This is gorgeous, Heidy. I wish I had access to better fresh seafood here. When I travel to places that have abundant fresh seafood, it’s always my first choice!!
Renee thanks so much 🙂 There are a few places who ship same day on dry ice. Hope that helps 🙂
You can’t go wrong when using real cream and real butter! I bet it’s delish! yummm
Thanks so much! We really enjoy it!
I love the idea of #Seafood #Bisque. Thanks for the lightening up ideas as well. Thanks for sharing at #theweekendsocial. Love what you bring to the table. Hope to see you again Thursday at 9:00 PM EST! theKitchenChopper.com Pinning!
I’m a sucker for seafood as well! Fall is just the time I am looking for hot soups, too. Can’t wait to try!
Thanks I’m about due to make another batch of Seafood Bisque.