Ingredients

• 2 carrots, cut into 2-inch-long matchsticks
• 2 leeks, trimmed, washed (see Tip) and cut into 2-inch-long matchsticks
• 1 tablespoon canola oil
• 2 onions, finely chopped
• 1/2 cup long-grain white rice
• 3 cups water, divided
• 3 cups clam juice, (see Tip), divided
• 1 cup low-fat milk
• 1 pint shucked oysters with their liquor
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Bring a large pot of water to a boil over high heat. Add carrots and leeks and cook until tender, 1 to 2 minutes. Drain and rinse with cold running water. Spread the vegetables on paper towels and pat dry; set aside.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring often, until softened, about 2 minutes. Stir in rice and cook for about 2 minutes. Pour in 1 1/2 cups water and 1 1/2 cups clam juice; increase heat to high. Bring to a boil, stirring often, then reduce heat to medium-low. Cover and cook until the rice is very soft, 25 minutes. Puree the mixture in a blender or food processor until very smooth. (Use caution when pureeing hot liquids.)

Step 3

Return the puree to the pan; pour in milk and the remaining 1 1/2 cups water and 1 1/2 cups clam juice. Bring to a simmer over medium-high heat. Stir in oysters and their liquor and cook gently until the oysters are curled at the edges, 3 minutes. Season with salt and pepper. Ladle the bisque into bowls and garnish with the reserved carrots and leeks.