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Creamy Clam, Crab, and Vegetable Soup


"Tastes of seafood, butter, cream, vegetables...and a bit of zing!"
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55 m servings 626 cals
Original recipe yields 6 servings

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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.

Nutrition Facts

Per Serving: 626 calories; 21.9 g fat; 61.8 g carbohydrates; 39.5 g protein; 145 mg cholesterol; 1292 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...