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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This rich seafood soup earned our Test Kitchens highest rating. Ingredients:
1/4 cup butter or margarine |
4 garlic cloves, minced |
2 shallots, finely chopped |
3 tablespoons all-purpose flour |
1 (8-ounce) bottle clam juice |
1 cup dry white wine |
1 tablespoon worcestershire sauce |
1 teaspoon cajun seasoning |
1/4 teaspoon pepper |
1 quart whipping cream |
1 (12-ounce) container fresh oysters, drained |
1 pound fresh lump crabmeat |
Directions:
1. Melt butter in a Dutch oven over medium heat; add garlic and shallot, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly.
2. Stir in Worcestershire sauce and next 3 ingredients. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl.
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