Clam with Tomato and Rice Soup20 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“Fresh tomato soup is a hardy soup for the special soup of the day.” - by SUNFLOWER179
Original recipe yields 6 servings
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 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.
Amount Per Serving (6 total)
- 363 cal
- 23.5 g
- 27.7 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"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!..." See more"
"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 oni..." See moreon 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!"
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