Creamy Clam, Crab, and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tastes of seafood, butter, cream, vegetables...and a bit of zing! 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 1/2 cups couscous |
1 (4.25 ounce) can crabmeat |
1 cup heavy cream |
1/4 cup lime juice |
1 cup red wine |
2 teaspoons garlic salt |
1 teaspoon ground black pepper |
Directions:
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.
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