Creamy Clam, Crab, and Vegetable Soup

4.0

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

Submitted by JuliannaPie

Published on April 3, 2019

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

626	Calories
22g	Fat
62g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 626
% Daily Value *
Total Fat 22g	28%
Saturated Fat 12g	60%
Cholesterol 145mg	48%
Sodium 1292mg	56%
Total Carbohydrate 62g	22%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 40g	79%
Vitamin C 100mg	111%
Calcium 348mg	27%
Iron 30mg	169%
Potassium 1445mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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