Bill's Oyster and Shrimp Bisque

 

SEAFOOD CHOWDER (RED or WHITE).  For NEW ENGLAND clam chowder, substitute CLAMS for the oysters and omit the SHRIMP.  For MANHATTAN clam chowder, substitute two extra cans of STEWED TOMATOES for the CREAM.

Oyster and Shrimp Bisque

Ingredients

1 pint freshly shucked oysters (see below if you don’t like oysters)

1 pound freshly shelled shrimp

½ stick of butter

3 bunches of scallions (trimmed)

½ bunch of celery

3 cloves of garlic

1 bunch of parsley

4 tablespoons of fresh thyme (or dried if not available)

2 pounds of new potatoes (Yukon gold and/or red cobblers); cubed with skins on

2 cans of stewed tomatoes

1 pint of table cream

2 cups of water

Whole pepper corns and salt to taste

Directions

1.      Coarsely chop scallions and celery and set aside.

2.      Mince garlic cloves and set aside.

3.      Finely chop parsley and thyme and set aside.

4.      Clean potatoes and cut into ½” to 1” cubes, leaving the skin on.

5.      Melt butter in the bottom of 1 gallon soup pot.

6.      Sauté scallions and celery in the butter until tender.

7.      Add garlic, parsley, thyme, coarsely ground pepper and salt to sautéed vegetables. Stir until mixed thoroughly and set aside.

8.      Stir potatoes into sautéed vegetables and cover with water.

9.      Bring to a boil and add stewed tomatoes and cream.

10.  Cook until potatoes are tender.

11.  Add shucked oysters and shrimp and cook until they are tender (about 10 minutes).

12.  Serve with a hearty bread.

13.  This recipe can be turned into a “seafood stew” by adding scallops, cut cod filets, lobster, lump crab meat and/or clams and adjusting the liquids as needed