Creamy Clam, Crab, and Vegetable Soup

Creamy Clam, Crab, and Vegetable Soup

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
JuliannaPie
Recipe by  JuliannaPie

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Review (1)

Rate This Recipe
Di
5

Di

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 626 cal
  • 31%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 61.8 g
  • 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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Spicy and Creamy Vegetable Soup

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Easy Creamy Crab and Asparagus Soup