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.