Creamy Clam, Crab, and Vegetable Soup

Name: Creamy Clam, Crab, and Vegetable Soup
Total time: 55
Yield: 6
Ingredients: 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

Recipe by JuliannaPie from allrecipes.com

55 Mins.

Ingredients

6 servings

•

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

Instructions

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.