Oyster Bisque - Light

Directions

1. 1
   Drain the oysters in a colander over a bowl, reserve the liquid.
2. 2
   Add enough clam juice to the oyster liquid to make one cup and set aside.
3. 3
   Reserve the remaining clam juice for another use.
4. 4
   Coarsely chop oysters.
5. 5
   Combine water and saffron, if using, in a small bowl and set aside.
6. 6
   Melt the butter in a large saucepan over medium heat.
7. 7
   Add the onion and celery, cook for 5 minutes, stirring frequently.
8. 8
   Stir in flour and coriander, cook 1 minute.
9. 9
   Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
10. 10
    Cook until thick, about 12 minutes, stirring frequently.
11. 11
    Add the oysters, parsley, salt and cayenne.
12. 12
    Cook 3 minutes or until edges of oysters curl.