Golden Oyster Bisque

• 2 (8-ounce) containers standard oysters, undrained
• 1 (8-ounce) bottle clam juice
• 1 tablespoon hot water
• 1/4 teaspoon saffron threads, crushed
• 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 seeds
• 3 cups 2% reduced-fat milk
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

1. Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters.
2. Combine water and saffron in small bowl; set aside.
3. 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, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl.

containers standard oysters, clam juice, water, saffron threads, butter, red onion, celery, allpurpose, ground coriander seeds, milk, parsley, salt, ground red pepper

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