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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
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:
Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Saute 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. Season with salt and pepper to taste and sprinkle with chopped parsley.
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:
Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Saute 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. Season with salt and pepper to taste and sprinkle with chopped parsley.
