Seafood Bisque

adapted from Biederbeck's

Yield:  8-10 servings

4 Tablespoons butter

Small onion, small dice

1 rib celery, chopped (about 3/4 cup)

2 Tablespoons chopped parsley

1 tsp dry mustard

2 bay leaves

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp tarragon

1 tsp thyme

1 tsp basil

3/4 cup flour

2 cups clam nectar

3/4-1 cup white wine

1 cup chili sauce

1 3/4 cup tomato puree

1 1/2 cups sour cream

2 cups half and half

1/2 lemon with rind

Two dashes Tabasco

Two dashes Worcestershire Sauce (more to taste, if desired)

2 cans minced clams (do not drain)

6 oz. baby shrimp (or 2 cans, drained)

5 scallops, quartered

8 ounces white fish (cod, perch, etc.) cut into small chunks

1 can crab, drained

Melt the butter in a large skillet and saute the onion, celery, parsley, and the next seven spices.  Set aside.

Make a roux of the flour, clam nectar and wine in a Dutch oven.  Cook down just a little and stir in the sauteed ingredients.  (Watch carefully, it thickens quickly.)

Add the next seven ingredients.  Stir to blend.  Add the remaining seafood and heat to cook.  

NOTE:  This seafood in this soup can be varied.  Whatever you have on hand or wherever your taste guides you!