Clam with Tomato and Rice Soup Recipe - Allrecipes.com
Clam with Tomato and Rice Soup Recipe
  • READY IN 40 mins

Clam with Tomato and Rice Soup

Recipe by  

"Fresh tomato soup is a hardy soup for the special soup of the day."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

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!

 
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!

 

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!

 
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!

 
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!

 
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.

 
Dec 02, 2003

The best tomato soup that I've ever made.

 
Sep 22, 2011

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

 

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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.

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