Creamy Clam, Crab, and Vegetable Soup

Creamy Clam, Crab, and Vegetable Soup

JuliannaPie 1

"Tastes of seafood, butter, cream, vegetables...and a bit of zing!"
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55 m servings 626 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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.



Mine didn't turn out like the photo included with the recipe; the end result of mine was much redder with the addition of the wine, and it was a thicker end result as well. However, the taste is...