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Clam with Tomato and Rice Soup

Clam with Tomato and Rice Soup

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Fresh tomato soup is a hardy soup for the special soup of the day.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet


  1. In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
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This soup was incredibly good! I did use more clams, 1 lb of frozen chopped and instead of water I used clam broth...will definately be making this again and again...thank you!


I gave this 4 stars because it was a fantastic idea and made a wonderful base for me to change. With the tweaking, my husband and I give it 5 stars. Here is what I changed: 1 cup of rice, white onion instead of red, 10 oz can whole baby clams undrained, 1 cup corn, 1 15oz can tomato sauce, 1 cup milk instead of cream. In addition I also used a half can of diced tomatoes and some crushed red pepper. I also didn't simmer as long. I think clams get rubbery if cooked a long time so I didn't chance it. I just served it when the corn was done which was after about 10 min. Everything else in the recipe I kept the same. Delicious!


This recipe is delicious! I added some red pepper flakes to spice it up a bit, and I think in the future I'll use less cream to cut back the fat content. But otherwise, it was a real hit!