Oyster Bisque

• 1/2 cup rice
• 1 quart bottled clam juice
• 4 tablespoons butter
• 18 oysters
• Salt, freshly ground black pepper
• 1/4 teaspoon Tabasco
• 1 1/2 cups heavy cream
• 1/4 cup cognac
• Chopped parsley

1. Cook the rice in the clam juice in a pan until very soft.
2. Add the butter.
3. Force the mixture through a fine sieve, or whirl in the blender until smooth.
4. Finely chop 12 of the oysters (or whirl in the blender or food processor until finely chopped; if you use the blender it will be necessary to add a little of the oyster liquor).
5. Combine chopped oysters and rice mixture in a pan.
6. Season to taste with salt and pepper and add the Tabasco.
7. Stir in the heavy cream.
8. Heat just to the boiling point.
9. Add the 6 whole oysters and heat until they just curl at the edges.
10. Add the cognac and cook 2 minutes.
11. Ladle the soup into heated cups, putting a whole oyster in each cup.
12. Garnish with chopped parsley and serve with Melba toast.
13. VARIATION:
14. Clam Bisque: Use fresh or canned clams instead of oysters.

rice, clam juice, butter, oysters, salt, tabasco, heavy cream, cognac, parsley

Taken from www.cookstr.com/recipes/oyster-bisque (may not work)