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New England-Style Oyster Bisque

Source of Recipe


From "Beirut to Boston" by Jay Hajj



List of Ingredients



• 1 pound shucked oysters, with reserved brine
  
• 8 Tbsp butter, divided
  
• 1½ cups diced white onion
  
• 1 cup diced celery
  
• 1 tsp salt, or to taste
  
• ½ tsp white pepper, or to taste
  
• ¼ tsp dried thyme
  
• 3 cloves garlic, minced
  
• ¼ cup all-purpose flour
  
• 1 cup dry white wine
  
• ¼ tsp ground nutmeg
  
• 2½ cups bottled clam juice
  
• 2 cups cream
  






Instructions



1. Rinse and scrub the oyster shells before shucking to remove any loose shell or other debris. Carefully reserve the brine from each oyster. Strain the brine through a fine-mesh sieve into a sauce pot. Toss out any shell pieces left behind.
   
   
2. Melt 4 tablespoons of butter in a medium-sized pot over medium heat. Add the onion and celery and season with salt and pepper. Sauté until the onion and celery are just translucent, about 2 to 4 minutes. Do not let the onion brown. Add the thyme and garlic. Sauté 1 minute until the garlic is fragrant. Add the flour slowly and stir constantly for 2 minutes to create a roux. Add the wine and nutmeg. Mix well, stirring for about 2 to 3 minutes to allow the roux to thicken. Add the reserved oyster brine and clam juice and whisk well. Add ¾ of the whole oysters. Simmer about 6 to 7 minutes and during this time roughly chop the remaining oysters.
   
   
3. Remove the stew from the heat and pour carefully into a food processor. Blend until the mixture is completely smooth. You may want to blend in two portions if there is too much stew. Pour the mixture back into the pot. Whisk the cream in slowly. Place the pot over low heat and bring to a very low simmer. Add the remaining chopped oysters. Simmer 7 to 8 minutes, until the oysters are cooked through. Make sure the bisque does not boil. Simmer longer for a thicker texture if desired. Check the flavor and season with additional salt and white pepper if desired. Whisk in the remaining 4 tablespoons of butter.
   
   Serves 4 to 6