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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
364 calories; protein 12.6g; carbohydrates 27.7g; fat 23.5g; cholesterol 95.3mg; sodium 889.5mg. Full Nutrition
Most helpful positive review
Most helpful critical review
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! Read More
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(2) Reviews: Most Helpful
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! Read More
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(16) 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! Read More
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(11) 
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! Read More
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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! Read More
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(3) 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. Read More
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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! Read More
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(2) This is incredibly popular in my house. I made a batch (again) last night and most of it is gone - and there are just 3 of us. Changes I make: 2 instead of one can of clams; 1 15-oz can of diced tomatoes in place of 2 of the cans of tomato sauce; and either I add a bit of crushed red pepper or one of the cans of tomato sauce I do use is Goya picante (hot) flavored tomato sauce (because practically anything with tomatoes is better with a little pepper even if it's so little you can't put your finger on what's there). Oh and I use a 12-oz can condensed milk instead of cream and dried instead of fresh basil (because they're always in my pantry like all the other ingredients of this soup). Read More
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(1) The tomato sauce was a bit overpowering so I would next time use 2 or 3 cans 2 cups of milk(I used milk instead of cream) instead of one( we all ended up adding milk to all of our bowls to eat this soup because the tomato sauce was so strong!) add some chopped tomatoes instead definitely go with a whole cup each of corn and red onion and honestly I was disappointed becasue the clams didn't make an impact at all. If you do want the soup to be more about the clams add at least one or two more cans. But what I'm going to do is save my money and not buy the clams next time and just enjoy a creamy tomato soup. Oh and the butter--totally useless. Usually in most recipes I tend to reduce the butter and I thought about doing that for this recipe and bringing it down to one TB but I was afraid I would sacrifice flavor so I went ahead and used it. However since I couldn't taste any hint of it through the overwhelming taste of tomato sauce I'm sure even sauteeing the onions in a little EVOO would have done the trick. Overall good recipe just a little too tomato saucey and not much else. Read More
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(1)