Mother’s Day is a major dining day in the Hospitality Industry with back to back buffet reservations. As a result, seasoned chefs include as many pre-prep items on their menu as possible.
The culinary trick on such days is to still be innovative, please the diner and make the buffet memorable while maintaining a sane kitchen work load.
Nothing achieves that better than the rarely served cold rose bisque, a shellfish favorite in France.
Cool Clam Bisque
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups of fish stock
- 1 cup whipping cream
- 8 oz tomato sauce
- 1 16-oz.can whole tomatoes, undrained and diced
- Pinch of sugar
- 1 bay leaf
- 1/2 tsp thyme
- White Pepper
- 1 tsp curry power
- 12-oz. Taylor clams, finely chopped
- Melt butter in a large saucepan.
- Stir in the flour.
- Cook for 2-3 minutes over low heat.
- Pour in the fish stock slowly, whisking constantly, til thickened.
- Stir in the reserved clam juice, reserving the clams.
- Add the cream, then the tomato sauce, then the tomatoes, sugar, and seasonings.
- Simmer uncovered at low heat for about 30 minutes.
- Add clams.
- Blend mixture until smooth.
- Remove from blender.
- Gradually add the cream
- When ready to serve, season to taste.