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Ingredients Nutrition

  • 1 medium onion, chopped
  • 4 medium garlic cloves, chopped
  • 3 medium stalk celery, diced into 1/4-inch pieces
  • 2 cups chicken or 2 cups vegetable broth
  • 1 cup tomato sauce
  • 10 ounces of shucked fresh oysters, drained and rinsed (if you can get small ones it is best)
  • 10 ounces of whole clams, drained and rinsed (if available, use fresh clams and steam open in soup)
  • 1 tablespoon dried Italian herb seasoning
  • 2 tablespoons chopped fresh parsley
  • salt and pepper


  1. Prepare onion, garlic, and celery. Heat 1 tablespoon 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.

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