Creamy Clam, Crab, and Vegetable Soup recipe
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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
Nutrition Info
- 625.8 caloriescarbohydrate: 61.8 gcholesterol: 145.4 mgfat: 21.9 gfiber: 5.8 gprotein: 39.5 gsaturatedFat: 12 gservingSize: -sodium: 1291.8 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Clam, Crab, and Vegetable Soup
Directions
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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.