Our Oyster and Bacon Bisque with Fried Shallots is a perfect dish for the cold New England winters. It is a blend of lobster bisque and clam chowder. This dish can be served as a main course and can also be used as a sauce for baked cod, sole, or halibut when diluted. Here is how to prepare it.
Yield: 6 servings
Ingredients
2 cups canola oil for frying
4 slices bacon
1 tablespoon unsalted butter
2 large shallots, thinly sliced
1 medium yellow onion, diced small
2 cups clam juice
1 large carrot, peeled and diced small
2 tablespoons all-purpose flour
1 celery rib, diced small
2 tablespoons Cognac
1 1/2 pints Shucked oysters and their liquor chopped
3/4 cup heavy cream
1/2 tablespoon fresh tarragon, minced
Direction
Heat canola oil in a saucepan to 375˚F. Add shallots and fry until crispy, about 1 minute. Remove from oil and drain on paper towels.
On medium heat, cook bacon until crispy in a large soup pot, about 10 minutes. Remove bacon and all but one tablespoon of fat from the pan: dice bacon and reserve.
Add one tablespoon of butter to the pot. When foam subsides, add onion and cook for 3 minutes. Add carrots and celery and cook until soft, about 10 minutes. Then, add flour and cook, stirring constantly, for 3 minutes. Add liquor from oysters and clam juice, stirring constantly, until thickened, about 3 minutes. Add oysters and cook for 3 minutes. Transfer the mixture to a food processor and puree until smooth—return mixture to pot. Add cognac, cream, remaining oysters, and reserved bacon. Heat until oysters are just cooked through, and liquor from cognac has cooked off for about 3 minutes. To serve, garnish with shallots and tarragon.
