Oyster and Clam Chowder ** High in Zinc **
Oyster and Clam Chowder
1 medium onion, chopped
4 medium cloves garlic, chopped
3 medium stalks celery, diced 1/4 inch pieces
2 cups + 1 TBS chicken or vegetable broth
1 cup tomato sauce
10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best)
10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup
1 TBS dried Italian herbs
2 TBS fresh chopped parsley
salt & pepper to taste
Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and clams. If oysters are big add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. *If you are using fresh clams in the shell add a couple minutes before oysters to give them a little extra time to open. If you are using canned clams you may want to wait until soup is almost done to add, so they just heat through. Season with salt and pepper to taste and sprinkle with chopped parsley. Serves 4
Jo
DS:9 yrs old / DD:5 yrs old / DS: 1 yr old
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