Seafood Soup

1 garlic clove finely diced
1 T olive oil
1.5 C chicken broth
1 C water
1 C diced tomatoes with juice
small bay leaf
1/4 C finely diced carrot
1/4 C finely diced celery
2 green onions chopped
fresh thyme, basil, chopped corriander or parsley to taste,
1 T oyster juice [from the top]
1 T clam juice [from the top]
1-10 oz. tin Baby Clams
1-133g tin Whole Oysters
small quirt of lemon juice [optional]

Saute garlic in oil, do not brown [you can substitute with garlic powder]
add, chicken broth, tomatoes, water, bay leaf and bring to simmer.....
meanwhile slice carrot lengthways with potato pealer, line up slices and cut into pieces.
slice rib of celery lengthways 1-2 times then cut into fine slices.....add carrot, celery, onion , and herbs. Simmer 3-5 min until vegetables are tender.
meanwhile spoon off oyster and clam juice from the top of the can to avoid any sand and add to soup
Pour clams and oysters into a sieve and drain off juice, rinse gently with running water to make sure there is no sand left on them. Add to soup and heat through...do not boil as seafood will break up... optional, you can add a quirt of lemon.
makes 4 - 1 1/2 C servings


Number of Servings: 4

Recipe submitted by SparkPeople user CANUCK101.