Oyster and Wild Rice Bisque

Oyster and Wild Rice Bisque Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Cheryl and Bill Jamison,

Cooking Light

December 2008