Creamy Clam, Crab, and Vegetable Soup Recipe

Creamy Clam, Crab, and Vegetable Soup Recipe

  • 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
  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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