A Clambake/Not a Clambake

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A Clambake/Not a Clambake
A Clambake/Not a Clambake
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Servings
Ingredients
Corn bisque
Seafood
Servings
Ingredients
Corn bisque
Seafood
A Clambake/Not a Clambake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Corn bisque
  1. In a large saucepan, melt butter and sweat until translucent the onion, garlic, paprika, cayenne, and corn kernels (except the reserved 4 tablespoons). Do not brown.
  2. Add cream and corncobs, bring to a boil and simmer for 30 minutes. Remove corncobs, add ½ cup of crème fraiche and salt. Using a blender, blend until smooth. Strain.
Preparation
  1. Divide bisque between 6 bowls. Divide lobster cubes, clams, and mussels in a scattered pattern on top of the bisque. Sprinkle reserved corn kernels over bisque. Garnish with a tablespoon of crème fraiche and chives. Serves 6.
Recipe Notes

This recipe is from Winslow’s Tavern, 316 Main Street, Wellfleet • winslowstavern.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.

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