Oyster Bisque

Cooking Instructions

1. Blanch carrots and leeks in boiling salted water until tender, 1 to 2 minutes. Drain and refresh under cold running water. Spread the julienned vegetables on paper towels and pat dry; set aside.

2. Heat oil in a large (4-quart) saucepan over medium-high heat. Add onions and cook, stirring often, until softened, about 2 minutes. Stir in rice and cook for about 2 minutes. Pour in 1 1/2 cups water and 1 1/2 cups clam juice; increase heat to high. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and cook for 25 minutes, or until the rice is very soft.

3. Puree the mixture in a blender or food processor until very smooth. Return the puree to the pan; pour in milk and the remaining 1 1/2 cups clam juice and water. Bring to a simmer over medium-high heat. Stir in oysters and their liquor and cook gently for 3 minutes, or until the oysters are curled at the edges. Season with salt and pepper. Ladle the bisque into bowls and garnish with the julienned carrots and leeks.

Cooking Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.