Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1 cup)

Saffron colors this holiday favorite a rich yellow-gold. You won't miss it if you omit it, though; the bisque will simply look paler, like oyster stew or chowder.

How to Make It

Step 1

Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.

Step 2

Combine water and saffron in small bowl; set aside.

Step 3

Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.

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