Creamy Clam, Crab, and Vegetable Soup

Try this soup built around baby clams and crabmeat in a creamy broth with bok choy, corn, and tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 626 Calories

Ingredients

• 2 tablespoons butter
• 2 cups water
• 1 cup heavy cream
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 3 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 cube vegetable bouillon
• 1 cup red wine
• ¼ cup lime juice
• 1 (8 ounce) bottle clam juice
• 1 ½ cups couscous
• 2 heads bok choy, chopped
• 1 (15 ounce) can corn, undrained
• 2 (10 ounce) cans baby clams, undrained
• 1 (4.25 ounce) can crabmeat

Recipe Instructions

Step 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.