Rating: 4.67 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

427 calories; protein 39.3g; carbohydrates 22.8g; fat 16.7g; cholesterol 164.7mg; sodium 433.5mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
02/09/2011
Such an easy and wonderful recipe! As always I added some stuff but not because it needed it because I love the stuff I added celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood mushrooms onions and celery I transferred it to the crock pot and set it to warm. That's just hot enough to make it hot without bringing it to a boil. Delicious Pam Rosterman. Thank you! Read More
(32)

Most helpful critical review

Rating: 3 stars
11/17/2011
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious. Read More
(8)
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2011
Such an easy and wonderful recipe! As always I added some stuff but not because it needed it because I love the stuff I added celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood mushrooms onions and celery I transferred it to the crock pot and set it to warm. That's just hot enough to make it hot without bringing it to a boil. Delicious Pam Rosterman. Thank you! Read More
(32)
Rating: 5 stars
05/02/2011
perfection Read More
(9)
Rating: 3 stars
11/17/2011
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious. Read More
(8)
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Rating: 4 stars
06/20/2011
This was alright for me a little bland. Not bad but with seafood being so expensive I probably won't make again. Read More
(7)
Rating: 5 stars
11/07/2011
Simple quick and tasty. Read More
(4)
Rating: 4 stars
05/09/2012
I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything and I was super impressed with the seafood itself. Overall a very good soup. Read More
(4)
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Rating: 5 stars
11/11/2013
Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushrooms and onions first and loved the texture and flavor. Will definitely make this again. Read More
(1)
Rating: 5 stars
12/30/2017
This was very delicious and easy. I added 2 6.5oz cans of tiny shrimp drained and went heavy on the hot sauce. Used Gringo Bandito Super Hot instead of Tabasco. 10 stars! Read More
(1)
Rating: 5 stars
07/16/2019
I added lobster, shrimp, clams and squid, all finely chopped. I sautéed the pepper and mushrooms together. Deglazed the pan with sherry, then added the milks, etc. I used an emersion blender to purée the mixture, then added the seafood to slowly cook in the hot milky broth. Delicious! Read More
(1)