Prep 10 mins
Cook 20 mins
Very, Very good! (Cooking Light)
- 2 (8 ounce) containers oysters (or bottled)
- 1 (8 ounce) bottle clam juice
- 1 tablespoon hot water
- 1⁄4 teaspoon saffron thread, crushed (can be omitted, I use turmeric for the colour, just enough to give a nice pale yellow colour)
- 1 teaspoon butter
- 1 cup coarsely chopped red onion
- 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
- Drain the oysters in a colander over a bowl, reserve the liquid.
- Add enough clam juice to the oyster liquid to make one cup and set aside.
- Reserve the remaining clam juice for another use.
- Coarsely chop oysters.
- Combine water and saffron, if using, in a small bowl and set aside.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and celery, cook for 5 minutes, stirring frequently.
- Stir in flour and coriander, cook 1 minute.
- Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
- Cook until thick, about 12 minutes, stirring frequently.
- Add the oysters, parsley, salt and cayenne.
- Cook 3 minutes or until edges of oysters curl.
Wow, Derf,this could be served in a top-notch restaurant! The only thing I changed was using half and half instead of 2%. My husband and I loved this and would give it 10 stars if we could! THANK YOU for posting!