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A Simple Seafood Bisque

By: Pam Rosterman

"An easy and tasty way to incorporate canned seafood into a superior bisque."

Rate/Review | Read Reviews (6)

What to Drink?
	Types of Wine: Chardonnay

Prep Time:
20 Min

Cook Time:
8 Min

Ready In:
28 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 cups

Ingredients

1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1/2 cup dry white wine
1 roasted red pepper, chopped
2 teaspoons butter
1 bay leaf
1 pinch salt
1 dash hot pepper sauce (such as Tabasco®)
2 (8 ounce) cans oysters, drained and rinsed
2 (6.5 ounce) cans chopped clams with juice
1 cup chopped portobello mushrooms
2 green onions, minced

Directions

Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.