No ImageSmoked Salmon Bisque

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  1. STEWART

    When you talk about smoked salmon in the recipe , are you using hot smoked or cold smoked salmon, as they are both quite different?

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  2. Colin Nash

    In my experiences (professionally cooking in seafood restaurants on both coast) bisques are creamy smooth soups that are thickened with rice and/or ground shellfish shells. Chowder is a creamy stew that is thickened with a roux or corn starch slurry.
    And on the price of clams and clam juice, shop at a restaurant supply store. You can get a ten can of both clams and their juice for around 10 bucks. You won’t need all of them, but mix the remainder and freeze for your next use.

  3. Tracy

    Better than Boullion makes a clam base that is pretty good. It makes soups like this more cost effective and easy to keep the ingredients on hand.

  4. Don'Avonne

    I have to say.. I truly love this recipe.. It’s pretty easy to make.. though the shopping was a bit pricey with the smoked salmon and the fresh salmon but in the end it was all completely worth it. I’ve been so excited about the final flavors that I’ve been telling all of my friends about it. and now I have a special recipe to cook for special guest.. thank you.

    xxxxxyyyyy

  5. Amy

    LOVE IT! Even my picky husband found this to be delicious!

    xxxxxyyyyy

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