How to make it

1. Peel the shrimp. Reserve the shrimp shells and wrap them in cheesecloth. Tie off the top with kitchen twine. Chop the shrimp in half and set aside.
2. Heat a pot over medium-high heat. Add in the unsalted butter and allow it to melt. Mix in the shallots, Lee Kum Kee Minced Garlic, and carrot. Sauté for about 5 minutes.
3. Mix in the tomato paste and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Cook for 30 seconds. Add in the clam juice, water, bay leaf, and shrimp shells. Bring the mixture to a boil then lower the heat so that it is simmering. Simmer for 30 minutes. Discard the shrimp shells and bay leaf. Set the broth aside.
4. Heat a separate pot over medium-high heat. Add in the pancetta and cook until it has browned and the fat has rendered. Whisk in the flour and cook while whisking for 2 minutes. Mix in the bourbon and the prepared seafood stock. Bring the mixture to a simmer and whisk for 2 minutes. Mix in the heavy cream and cayenne pepper.
5. Add in the shrimp, mussels, and clams. Cook for about 3 minutes until the shrimp are fully cooked. Season with salt and pepper, to taste.
6. Serve the bisque with a drizzle of heavy cream and chopped chives. Enjoy!