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Oyster Bisque

PearlStop.com's Oyster Bisque

Perfect on a cold rainy night in front of the fireplace with a nice glass of wine, some crusty sour dough bread, and a lovely new strand of pearls nestled comfortably around your neck.........



  • (8 ounce) containers oysters ( or bottled)
  • 1 (8 ounce) bottles clam juice
  • 1 tablespoon hot water
  • 1/4 teaspoon saffron threads, crushed ( can be omitted, I use turmeric for the color, just enough to give a nice pale yellow color)
  • 1 teaspoon butter
  • 1 cup coarsely chopped red onions
  • 1 cup coarsely chopped celery
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground coriander
  • 3 cups 2% low-fat milk
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper


  1. Drain the oysters in a colander over a bowl, reserve the liquid.
  2. Add enough clam juice to the oyster liquid to make one cup and set aside.
  3. Reserve the remaining clam juice for another use.
  4. Coarsely chop oysters.
  5. Combine water and saffron, if using, in a small bowl and set aside.
  6. Melt the butter in a large saucepan over medium heat.
  7. Add the onion and celery, cook for 5 minutes, stirring frequently.
  8. Stir in flour and coriander, cook 1 minute.
  9. Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
  1. Cook until thick, about 12 minutes, stirring frequently.
  2. Add the oysters, parsley, salt and cayenne.
  3. Cook 3 minutes or until edges of oysters curl.