This recipe was revised from one within the Williamsburg cookbook by Alice Wesner.  As far as altering the recipe goes, she says that either shrimp or crab can be used to replace the chicken, if needed, and it is still tasty, although not as good as the original.
This recipe accidentally became a family tradition – she’d made it one year at Thanksgiving, and it received rave reviews.  The next year, there were no specific requests, and there was sadness at the absence of the Bisque.  Since then it has become a traditional starter for holiday meals, and now that I’ve tasted it, I can understand why.

1 1/2 c clam juice (from the can, top off with water)
2 T onion
1/4 c celery, diced
1 small bay leaf
2 c chicken broth
2 T butter
3 T flour
1 can boned chicken (8 oz)
1 can minced clams (8 oz)
1 c light cream
(salt and pepper to taste)
1/4 c whipping cream for the garnish

Simmer clam juice, onion, celery, and bay leaf for 30 minutes.  Add chicken broth and bring to a boil (you can strain it for a smoother texture here, but it tastes quite good without doing so).  While waiting, melt butter in a medium sauce pan and add flour.  Add hot stock, stir until blended.  Add chicken, clams, and light cream.  Season.  Simmer 20 minutes, stirring as needed.  Whip cream and garnish soup.  (Can skip the garnish if you want, still a lovely soup without it.)