Matt's Crab & Clam Bisque

This creamy bisque is packed with flavor from the crab and clams, and the tender vegetables add a nice texture.

It’s a filling, hearty meal that will leave you satisfied.

This recipe uses margarine, which may not be the healthiest option to cook with.

It may also be a bit on the heavy side for those who are watching their calorie intake.

This bisque is a good source of protein from the crab and clams.
The vegetables provide vitamins and minerals, such as vitamin A from the carrots.

	4 tablespoons margarine
	1 large onion , minced
	1/3 cup minced celery
	1/4 cup finely chopped carrots
	1 tablespoon all-purpose flour
	1/8 teaspoon red pepper flakes
	1/4 teaspoon dill weed
	6 cups water
	3 cubes chicken bouillon
	1 teaspoon Worcestershire sauce
	3 cups cubed potatoes
	1/4 teaspoon black pepper
	1 1/2 cups milk
	1 can crabmeat , drained
	1 can chopped clams

1.	Melt the margarine in a large pot over medium heat.
2.	Add the onion, celery, and carrots to the pot and sauté until they are tender, about 5 minutes.
3.	Add the flour, red pepper flakes, and dill weed to the pot and stir constantly for 1 minute.
4.	Pour in the water, chicken bouillon cubes, and Worcestershire sauce. Add the potatoes and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5.	Stir in the milk, crabmeat, and chopped clams. Heat through but do not boil. Serve hot.

Matt’s Crab & Clam Bisque