Oyster-And-Leek Bisque

• 4 bacon slices
• 3 tablespoons butter or margarine
• 4 medium leeks, thinly sliced
• 1 cup dry white wine
• 4 cups fish stock
• 1 cup water
• 1 cup uncooked regular rice
• 2 tablespoons tomato paste
• 4 dozen small fresh oysters (about 5 (12-ounce) containers), divided
• 3 cups whipping cream
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 to 1/2 teaspoon ground red pepper
• 1/4 cup chopped chives

1. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon, and set aside.
2. Melt butter in hot drippings in Dutch oven over medium-high heat; add leeks, and saute 5 minutes or until tender. Add wine; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced by half. Stir in fish stock and next 3 ingredients; cover and simmer 20 minutes. Stir in 1 dozen oysters.
3. Process oyster mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Bring to a boil; reduce heat, and stir in whipping cream, remaining 3 dozen oysters, lemon juice, and next 3 ingredients; cook 1 minute. Sprinkle each serving with reserved bacon and chives.

bacon, butter, leeks, white wine, fish stock, water, regular rice, tomato paste, oysters, whipping cream, lemon juice, salt, ground black pepper, ground red pepper, chives

Taken from www.myrecipes.com/recipe/oyster-and-leek-bisque (may not work)