ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oyster and Wild Rice Bisque

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 3/4 cup)
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)

Nutrition Information

  • calories 141
  • caloriesfromfat 33 %
  • fat 5.2 g
  • satfat 2.1 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 8.2 g
  • carbohydrate 15.5 g
  • fiber 1.3 g
  • cholesterol 43 mg
  • iron 4.6 mg
  • sodium 357 mg
  • calcium 91 mg

How to Make It

  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.