Crab Bisque

My mom came to visit last week, and I wanted to cook something special that I knew she would like. I stopped by the store and picked up some crab to make this bisque. The soup was easy to make, and we thought it was delicious! However, Aubrey wasn't a big fan. He said the clam juice was too fishy for him. I'm trying to think what I could substitute for the clam juice so he would like it. Any ideas? Maybe some sort of broth???
I think this would be a great starter menu item when hosting a dinner party. It's very rich, so a little bit goes a long way.

Ingredients:
Cooking spray (or olive oil)
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 Tablespoons vermouth (I used white cooking wine)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
2 Tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice

Directions:
Heat a large Dutch oven over medium heat. Coat pan with cooking spray (or olive oil, if using). Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.

Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

Place half of the milk mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. (I skipped the blender and used my immersion blender). Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
Yield: 8 servings (serving size: 3/4 cup soup and about 1/4 cup crabmeat mixture)

Nutritional Info: 188 calories; 6.7g fat; 16.3g protein; 14.1g carbs; 0.5g fiber; 80mg cholesterol; 1.3mg iron; 453mg sodium; 204mg calcium

Source: Cooking Light magazine, December 2009 issue