Total Calories: 149
In a heavy 2-quart saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until transparent. Add cream of celery soup, half-and-half, mushrooms, milk, reserved clam liquid, pimiento, sherry, parsley, Worcestershire sauce, paprika and white pepper. Bring to a boil reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Add shrimp and clams. Heat through (do not boil). Thin with additional clam liquid or thicken with crackers or potato flakes. Serve immediately. To reheat leftovers, use a double boiler.
This Shrimp Bisque recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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