A Simple Seafood Bisque Recipe

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.