Cooking Japanese Spider Crab and Clam Bisque

Ingredients:

• Four (4) tablespoons of butter
• One (1) piece of minced large onion
• One-third (1/3) cup of pressed celery
• One-fourth (1/4) cup of chopped carrots
• One (1) tablespoon of all purpose flour
• One-eight (1/8) teaspoon of red pepper flakes
• One-fourth (1/4) teaspoon dill weed
• Six (6) cups of water
• Three (3) cubes of chicken bouillion
• One (1) teaspoon of worcestershire sauce
• Three (3) cups of cubed potatoes
• One-fourth (1/4) teaspoon of black pepper
• One and one-half (1 1/2) cups of milk
• Six (6) ounces of drained japanese spider crab meat
• Six and a half (6 1/2) ounces of chopped clams

Directions:

1. Prepare a large skillet over a medium heat. Melt the butter. Add the carrots, celery and onion. Stir constantly until soft. Add the red pepper flakes, dill weed and flour.
2. Mix worcestershire sauce and bouillon cubes with water. Pour into the skillet and stir. Add the potatoes. Mix in the black pepper for seasoning. Cook for 8 to 10 minutes or until the potatoes soften. Add the crab meat, clams and milk and let it simmer for 15 to 20 minutes.
3. Makes 6 servings

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