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.

How to Make It

Step 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.

Step 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).

Step 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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