Golden Oyster Bisque

Ingredients

• 2 (8-ounce) containers standard oysters, undrained
• 1 (8-ounce) bottle clam juice
• 1 tablespoon hot water
• 1/4 teaspoon saffron threads, crushed
• 1 teaspoon butter
• 1 cup coarsely chopped red onion
• 1 cup coarsely chopped celery
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground coriander seeds
• 3 cups 2% reduced-fat milk
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

Preparation

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.
2. Combine water and saffron in small bowl; set aside.
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.