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Creamy Clam, Crab, and Vegetable Soup

Creamy Clam, Crab, and Vegetable Soup

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
JuliannaPie

JuliannaPie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Di
5

Di

4/14/2012

Mine didn't turn out like the photo included with the recipe; the end result of mine was much redder with the addition of the wine, and it was a thicker end result as well. However, the taste is very good! I'd definitely make this one again, maybe adding a bit more water next time.

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