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Manhattan Oyster Chowder
This spicy and chunky chowder is just the thing for a warming lunch or a light dinner with lots of side dishes; serve hot to 6.
Add the zucchini chunks, cover, and simmer another 10 minutes, until the zucchini is almost tender. Then slip the oysters with their liquid into the soup and cook, uncovered, just until their edges begin to curl. You want them tender, not chewy.
Ladle immediately into bowls. Sprinkle with parsley and serve immediately. Fat, dense oyster biscuits taste awfully good with this soup.