Creamy Clam Crab And Vegetable Soup Recipes

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CREAMY CLAM, CRAB, AND VEGETABLE SOUP



Creamy Clam, Crab, and Vegetable Soup image

Tastes of seafood, butter, cream, vegetables...and a bit of zing!

Provided by JuliannaPie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 55m

Yield 6

Number Of Ingredients 16

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 ½ cups couscous
1 (4.25 ounce) can crabmeat
1 cup heavy cream
¼ cup lime juice
1 cup red wine
2 teaspoons garlic salt
1 teaspoon ground black pepper

Steps:

  • 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 : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g

VEGETABLE CRAB SOUP



Vegetable Crab Soup image

"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 can (19 ounces) chunky New England clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blend
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

Steps:

  • In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender. , Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.

Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 844mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

CRAB VEGETABLE SOUP



Crab Vegetable Soup image

Fresh crab is plentiful in Penobscot, Maine, where Emily Chaney pops a pound of it into this chunky soup. Chock-full of veggies and flavor, it makes luscious cold-weather fare.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup chopped onion
2 teaspoons canola oil
3/4 cup chopped celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups water
4 medium carrots, sliced
1 cup diced peeled potatoes
1 cup frozen corn
2 teaspoons reduced-sodium chicken bouillon granules
2-1/4 teaspoons seafood seasoning
3/4 teaspoon salt-free lemon-pepper seasoning
1 pound crabmeat
1 cup frozen peas, thawed

Steps:

  • In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.

Nutrition Facts : Calories 167 calories, Fat 2g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 691mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

CREAMY CLAM AND CRAB DIP



Creamy Clam and Crab Dip image

Make and share this Creamy Clam and Crab Dip recipe from Food.com.

Provided by bigbadbrenda

Categories     Crab

Time 35m

Yield 10 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
4 tablespoons olive oil
1/4 cup mayonnaise
6 1/2 ounces crabmeat, drained and minced
6 1/2 ounces clams, drained and minced

Steps:

  • In a saucepan over low heat combine all ingredients. Stir occasionally for about 30 min until warmed thoroughly. Serve with sliced veggies for an interesting dip.

CLAM-VEGETABLE SOUP (CROCK POT)



Clam-Vegetable Soup (Crock Pot) image

Make and share this Clam-Vegetable Soup (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories     Vegetable

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (28 ounce) can whole tomatoes, cut up, with liquid
16 ounces frozen hash brown potatoes (preferably fat-free)
1 (10 ounce) package frozen peas and carrots
1 1/2 cups water
1 tablespoon dried onion flakes
2 teaspoons dried parsley flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried marjoram
2 (7 1/2-11 1/4 ounce) cans clams

Steps:

  • Combine all ingredients EXCEPT clams in crock pot.
  • Cook on HIGH heat setting for 3 hours.
  • Stir in clams, undrained; heat through, and serve.

Nutrition Facts : Calories 126.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 17.9, Sodium 512.8, Carbohydrate 20.2, Fiber 3.4, Sugar 3, Protein 10.1

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