Creamy Clam, Crab, and Vegetable Soup recipe

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Ingredients

2 tablespoons butter
3 tablespoons minced garlic
2 heads bok choy, chopped
1 (15 ounce) can corn, undrained
2 (10 ounce) cans baby clams, undrained
1 (8 ounce) bottle clam juice
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cube vegetable bouillon
1 ½ cups couscous
1 (4.25 ounce) can crabmeat
1 cup heavy cream
¼ cup lime juice
1 cup red wine
2 teaspoons garlic salt
1 teaspoon ground black pepper

Nutrition Info

625.8 calories
carbohydrate: 61.8 g
cholesterol: 145.4 mg
fat: 21.9 g
fiber: 5.8 g
protein: 39.5 g
saturatedFat: 12 g
servingSize: -
sodium: 1291.8 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Tastes of seafood, butter, cream, vegetables...and a bit of zing!

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