creamy clam, crab, and vegetable soup

Ingredients

• Servings: 6
• 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
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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 , garlic salt, and black pepper. allow the mixture to simmer together until heated through, about 30 minutes.