- I medium onion, chopped
- 4 medium cloves garlic, chopped
- 3 medium stalks celery, diced into ¼ – inch pieces
- 2 cups + 1 tbsp chicken or vegetable broth
- 1 cup tomato sauce
- 10 – oz can of shucked fresh oysters, drained and rinsed( if you can get small
- ones it is best)
- 1 tbsp dried Italian herbs
- 2 tbsp fresh chopped parsley
- Salt and pepper to taste
- Prepare onion, garlic and celery. Heat 1 tbsp 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 oyster 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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