Oyster and Clam Chowder

Prep and Cook Time: 40 minutes

Ingredients:

• 1 medium onion, chopped
• 4 medium cloves garlic, chopped
• 3 medium stalks celery, diced into 1/4-inch pieces
• 2 cups + 1 TBS chicken or vegetable broth
• 1 cup tomato sauce
• 10 oz jar of shucked fresh oysters, drained and rinsed (if you can get small ones it is best)
• 10 oz 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 and pepper to taste

Directions:

1. Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
2. Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes.
3. 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. Season with salt and pepper to taste and sprinkle with chopped parsley.

Serving Suggestions Serve with

• Creamy Romaine Salad

Healthy Cooking Tips:

It's important to use good quality oysters and clams. Make sure you don't add clams or oysters too soon. They will get tough and rubbery when they are over cooked. Give your soup a chance to cook and get a flavorful broth before adding them. They will cook quickly once added.