Clam with Tomato and Rice Soup Recipe

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Most Helpful Positive Review

May 29, 2009

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!

—EAKE

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Most Helpful Critical Review

Jun 25, 2010

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!

—Heather Bryan

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28 Ratings

Oct 29, 2008

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. Delicious!

—APRILSNYDER

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Nov 06, 2007

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!

—Kell

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Nov 24, 2007

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!

—Lisa

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Nov 06, 2007

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.

—Helena

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Dec 02, 2003

The best tomato soup that I've ever made.

—raggedydog

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Sep 22, 2011

This was pretty good. It seemed like it was missing something, not sure what though.

—kellieann

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Nutrition

Calories
363 kcal
18%

Carbohydrates
27.7 g
9%

Cholesterol
95 mg
32%

Fat
23.5 g
36%

Fiber
2.8 g
11%

Protein
12.6 g
25%

Sodium
890 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 23.5g 36 %
** Saturated Fat 14.2g 71 %
** Cholesterol 95mg 32 %
** Sodium 890mg 36 %
** Potassium 791mg 22 %
** Total Carbohydrates 27.7g 9 %
** Dietary Fiber 2.8g 11 %
** Protein 12.6g 25 %
** Sugars 6.8g
** Vitamin A 31 %
** Vitamin C 34 %
** Calcium 11 %
** Iron 108 %
** Thiamin 26 %
** Niacin 44 %
** Vitamin B6 17 %
** Magnesium 16 %
** Folate 34 %

* 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.