People who like clams generally speaking you’ll fall into one of two categories: clam lovers and clam likers. Clam lovers can be summarized in four words: the brinier the better. They love raw clams on the half shell, steamers dipped in clam broth, and the clammiest clam dishes you can possibly make. If that describes […]
The first time I made this recipe I made it the way everyone makes a mussel bisque. That is, you steam the mussels, strain the broth, remove the mussel meats from the shells and set them aside. Then you make the bisque. The reserved mussel meats are added whole at the end. Well, I didn’t […]
A scallop bisque is a rarity in the bisque world. You don’t see it much, if ever, on restaurant menus, do you? Let’s face it, 99% of all bisques made in restaurants are lobster bisque. I’ll take an educated guess and say you’ve never tried a scallop bisque before. Me neither until I made this […]
Ever have a salmon bisque? Of course not! Neither did I until I made it myself. A true bisque is typically made with shellfish because the shells make a deeply flavored stock. It’s the shellfish stock, not the meat, that’s truly the key to making a great tasting bisque. Fish broth, wonderful as it is […]
Bisques have always intimidated me a bit. They can be time-consuming affairs, especially if you make them from scratch. But they can be ridiculously easy too! And the “easy” in this easy crab bisque recipe is all about having a pre-made seafood broth. This is why I’m a big proponent of making homemade broths and […]