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
  • Salt
  • White Pepper
  • 1 tsp curry power
  • 12-oz. Taylor clams, finely chopped


  1. Melt butter in a large saucepan.
  2. Stir in the flour.
  3. Cook for 2-3 minutes over low heat.
  4. Pour in the fish stock slowly, whisking constantly, til thickened.
  5. Stir in the reserved clam juice, reserving the clams.
  6. Add the cream, then the tomato sauce, then the tomatoes, sugar, and seasonings.
  7. Simmer uncovered at low heat for about 30 minutes.
  8. Cool.
  9. Add clams.
  10. Blend mixture until smooth.
  11. Remove from blender.
  12. Gradually add the cream
  13. When ready to serve, season to taste.