Recipe by SUNFLOWER179
"Fresh tomato soup is a hardy soup for the special soup of the day."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
minced red onion
1 (6.5 ounce) can
4 (8 ounce) cans
chopped fresh basil
salt and pepper to taste
This soup was incredibly good! I did use more clams, 1 lb of frozen chopped and instead of water I used clam broth...will definately be making this again and again...thank you!
I don't really understand why people liked this recipe. I didn't care for it and I did everything the recipe said. Very disappointed!
I gave this 4 stars because it was a fantastic idea and made a wonderful base for me to change. With the tweaking, my husband and I give it 5 stars. Here is what I changed: 1 cup of rice, white onion instead of red, 10 oz can whole baby clams undrained, 1 cup corn, 1 15oz can tomato sauce, 1 cup milk instead of cream. In addition I also used a half can of diced tomatoes and some crushed red pepper. I also didn't simmer as long. I think clams get rubbery if cooked a long time so I didn't chance it. I just served it when the corn was done which was after about 10 min. Everything else in the recipe I kept the same.
This recipe is delicious! I added some red pepper flakes to spice it up a bit, and I think in the future I'll use less cream to cut back the fat content. But otherwise, it was a real hit!
This was my first attempt at soup and it turned out fantastic. As suggested by other reviewers I added red pepper flakes, used the clam water from the canned clams instead of water (you don't need to salt the soup if you go this way) and only used a fraction of the cream. Awesome recipe!
This soup really surprised me. I wasn't expecting it to be as scrumptious as it was.
I modified the recipe a bit. Instead of using 1/2 cup of corn, I used a can of corn, water and all. Because of the water in the corn, and the juice from the can of clams, I didn't add the cup of water to the soup before letting it simmer, and it came out perfectly.
I also added some hot red pepper flakes for a little heat, and thought the sweetness of the corn and the spicy pepper complimented each other well.
This one's so good and so easy to make. I can't recommend it enough.
The best tomato soup that I've ever made.
This was pretty good. It seemed like it was missing something, not sure what though.
* Percent Daily Values are based on a 2,000 calorie diet.
Clam with Tomato and Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 363
** Calories from Fat: 212
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make quick tomato soup from scratch.
See how to make this comfort food favorite with a bright, delicious twist.
See how to make a fresh tomato soup that’s creamy without being high fat.