Clam Bisque

Instructions

1. 1

   Rinse the clams under cold water, scrubbing them clean. Remove any broken shells.

   Tip: Be gentle when handling clams to avoid breaking them.

2. 2

   In a large pot, melt the butter over medium heat.

   Tip: Use a heavy pot to prevent scorching.

3. 3

   Add the onions and garlic and cook until softened, about 5 minutes.

   Tip: Be patient and stir occasionally to prevent burning.

4. 4

   Add the white wine and sherry, and cook until the liquid has almost completely evaporated, about 2 minutes.

   Tip: Stir occasionally to prevent scorching.

5. 5

   Add the clams, broth, and flour, and stir to combine.

   Tip: Use a wooden spoon or spatula to avoid scratching the pot.

6. 6

   Bring the mixture to a simmer and cook until the clams are opened, about 5 minutes.

   Tip: Don't overcook the clams, or they will become tough.

7. 7

   Use an immersion blender to puree the soup until smooth.

   Tip: Be careful when blending hot liquids.

8. 8

   Return the soup to the pot and add the cream, lemon juice, salt, and pepper.

   Tip: Stir gently to combine.

9. 9

   Taste and adjust the seasoning as needed.

   Tip: You can add more cream or lemon juice to taste.

10. 10

    Serve the soup hot, garnished with chopped parsley.

    Tip: Be generous with the garnish, as it adds to the presentation.