This recipe was revised from one within the Williamsburg cookbook by Alice Wesner.\u00a0 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.
\nThis recipe accidentally became a family tradition – she’d made it one year at Thanksgiving, and it received rave reviews.\u00a0 The next year, there were no specific requests, and there was sadness at the absence of the Bisque.\u00a0 Since then it has become a traditional starter for holiday meals, and now that I’ve tasted it, I can understand why.<\/p>\n
1 1\/2 c clam juice (from the can, top off with water)
\n2 T onion
\n1\/4 c celery, diced
\n1 small bay leaf
\n2 c chicken broth
\n2 T butter
\n3 T flour
\n1 can boned chicken (8 oz)
\n1 can minced clams (8 oz)
\n1 c light cream
\n(salt and pepper to taste)
\n1\/4 c whipping cream for the garnish<\/p>\n
Simmer clam juice, onion, celery, and bay leaf for 30 minutes.\u00a0 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).\u00a0 While waiting, melt butter in a medium sauce pan and add flour.\u00a0 Add hot stock, stir until blended.\u00a0 Add chicken, clams, and light cream.\u00a0 Season.\u00a0 Simmer 20 minutes, stirring as needed.\u00a0 Whip cream and garnish soup.\u00a0 (Can skip the garnish if you want, still a lovely soup without it.)<\/p>\n","protected":false},"excerpt":{"rendered":"
This recipe was revised from one within the Williamsburg cookbook by Alice Wesner.\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,196],"tags":[7,403,405],"class_list":["post-217","post","type-post","status-publish","format-standard","hentry","category-editing","category-soup","tag-alice-wesner","tag-seafood","tag-soup"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":2389,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions\/2389"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}