Oyster & Clam Chowder

  • 1 c. finely chopped celery
  • 1 c. minced yellow onion
  • 1 tbsp. olive oil
  • 1 15-oz. tin New England Clam Chowder
  • 15 oz. half-and-half
  • 1 tsp. Garlic Herb Seasoning
  • 1 dz. raw oysters, drained
  • 1/4 c. juice from drained oysters
  • Hot sauce
  • Black pepper
Saute celery and onion in olive oil until translucent. Set aside. Mix clam chowder and half-and-half in saucepan, then add sauteed celery, onion, herb blend, and oyster juice. Stir well and heat until steaming, then add raw oysters, Continue stirring and cooking over medium-high heat for about two minutes. Add two or three dashes of hot sauce, and sprinkle with black pepper before serving. Serves 4.
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