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Side Passion

Creamy Seafood Bisque


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Rate this recipe 4.6/5 (21 Votes)


  • 1/2 cup butter, cubed
  • 1 medium red onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons tomato paste
  • 1 carton (32 ounces) chicken broth
  • 2 cups whole baby clams, drained
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 cups lump crabmeat, drained
  • 2 cups heavy whipping cream
  • 1/2 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced


Preparation time 25mins
Cooking time 50mins
Adapted from


Step 1

In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.


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