Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

Nutrition Facts

141 calories; calories from fat 33%; fat 5.2g; saturated fat 2.1g; mono fat 1.4g; poly fat 0.8g; protein 8.2g; carbohydrates 15.5g; fiber 1.3g; cholesterol 43mg; iron 4.6mg; sodium 357mg; calcium 91mg.
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