Clam Bisque

Directions

1. 1
   Saute onion in butter until soft.
2. 2
   Stir in flour; cook and stir until bubbly, about 2 minutes.
3. 3
   Slowly stir in clams with their liquid.
4. 4
   Add clam juice.
5. 5
   Cook and stir until mixture thickens.
6. 6
   Cover and simmer 15 minutes.
7. 7
   Stir in cream or mixture of milk and cream, tomato paste and lemon juice.
8. 8
   Heat slowly; do not boil.
9. 9
   May be refrigerated or frozen and reheated.