Best 3 Creamy Clam Crab And Vegetable Soup Recipes
Indulge in a delightful culinary journey with our creamy clam, crab, and vegetable soup, a symphony of flavors that will tantalize your taste buds. This delectable soup features a harmonious blend of fresh clams and crab, enveloped in a velvety broth enriched with an array of garden-fresh vegetables. Dive into the depths of this seafood extravaganza, where the briny sweetness of the clams meets the delicate succulence of the crab, all while surrounded by a vibrant orchestra of vegetables. Each spoonful promises a symphony of flavors and textures, leaving you craving more.
Alongside this exquisite soup, discover a treasure trove of additional culinary creations that will elevate your home cooking to new heights. Embark on a culinary adventure with our tantalizing Tuscan sausage and kale soup, a hearty and flavorful dish that bursts with the essence of Italy. For a taste of the Orient, explore our aromatic wonton soup, a delightful broth brimming with succulent wontons, vegetables, and a hint of ginger. Transport yourself to the vibrant streets of Thailand with our authentic Thai coconut shrimp soup, a spicy and flavorful delight that will leave your taste buds dancing.
CRAB SOUP
This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.
Provided by Jennifer Segal
Categories Soups
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
- Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
- Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
- Note: Lemon is really only necessary if not using the sherry.
Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg
AUNT NANCY'S CREAM OF CRAB SOUP
My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes-Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. -Lynne German, Buford, Georgia
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally., Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.
Nutrition Facts : Calories 383 calories, Fat 25g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 1089mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 19g protein.
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
Tips:
- Use fresh seafood: Fresh clams and crab will give your soup the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a variety of vegetables: A variety of vegetables will add flavor and texture to your soup. Some good choices include carrots, celery, onions, potatoes, and corn.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. A homemade broth is best, but you can also use a store-bought broth.
- Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of crème fraîche to brighten up the soup.
Conclusion:
Creamy clam, crab, and vegetable soup is a delicious and easy-to-make soup that is perfect for a cold winter day. This soup is packed with flavor from the seafood, vegetables, and broth. It's also a good source of protein and vitamins. So next time you're looking for a comforting and satisfying soup, give this creamy clam, crab, and vegetable soup a try.
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