Oyster and Wild Rice Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use Wellfleet oysters from Cape Cod, if possible. Reminiscent of chowder, this bisque is a touch lighter, filled out with wild rice rather than the more common potatoes. Use salt pork—an old New England favorite—for bacon, if you prefer. Ingredients:
1 1/2 bacon slices, chopped |
2 cups chopped onion (about 2 medium) |
2 cups shucked oysters, undrained |
1 cup clam juice |
1 tablespoon all-purpose flour |
1 cup fat-free, less-sodium chicken broth |
1 bay leaf |
1 1/2 cups cooked wild rice |
1 1/4 cups whole milk |
3 tablespoons half-and-half |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
chopped fresh flat-leaf parsley (optional) |
Directions:
1. Cook bacon in a large, heavy saucepan over medium-low heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes or until the onion is tender, stirring occasionally.
2. Strain oysters through a sieve over a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour in a small bowl; stir with a whisk until smooth. Add clam juice mixture, broth, and bay leaf to pan. Increase heat to medium-high. Bring mixture to a boil; cook until reduced to 2 cups (about 6 minutes).
3. Reduce heat to low. Discard bay leaf. Stir in rice, milk, half-and-half, salt, and pepper. Cover and simmer 10 minutes. Stir in reserved oysters; cook 5 minutes or until edges of oysters curl. Sprinkle with chopped fresh parsley, if desired.
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