The World's Healthiest Foods

Oyster and Clam Chowder

This dish was created to provide you with a great tasting and easy way to boost your body with an abundance of zinc. Eat this once a week and you will have no worries about getting this important mineral in your diet.

Oyster and Clam Chowder Prep and Cook Time: 40 minutes

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

  1. Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sautť 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. *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

    Serving Suggestions
    Serve with

Healthy Cooking Tips: Itís important to use good quality oysters and clams. If you are buying oysters already shucked, try to find small ones. Make sure you donít 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.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation