How to Make Creamy Clam, Crab, and Vegetable Soup - A Step-by-Step Guide

Seafood soup is a luxurious and comforting dish that never fails to satisfy. This recipe for Creamy Clam, Crab, and Vegetable Soup is a delightful combination of rich and creamy flavors that will warm you up on a chilly day. The earthy notes of the clams and crab are complemented by the sweet and savory flavors of the vegetables, creating a harmonious and satisfying dish.

What sets this soup apart is its velvety smooth texture, thanks to the use of a cream base. This adds a luscious a...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    626 cal.

    • Total Fat: 22g
    • Saturated Fat: 12g
    • Cholesterol: 145mg
    • Sodium: 1292mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 40g
    • Vitamin C: 100mg
    • Calcium: 348mg
    • Iron: 30mg
    • Potassium: 1445mg