Oyster and wild rice bisque

Published on by inhel

It is in Baltimore that I discovered the joy of eating fresh oysters. I found this recipe of oyster bisque in cooking light magazine.


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


  • 1 1/2  bacon slices, chopped ( I used turkey bacon)
  • 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 ( I cooked 3/4 cup of rice in 1 1/2 cup of water)
  • 1 1/4  cups  whole milk
  • 3  tablespoons  half-and-half ( I used creme fraiche)
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • Chopped fresh flat-leaf parsley (optional)


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.

Published on seafood

Comment on this post

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