Creamy Seafood Soup With Clams

Creamy Seafood Soup With Clams


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Mashed potatoes are used as a thickening agent in this rich and creamy soup. Mix the soup with shrimp, clams and fresh vegetables for a complete meal.

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Time needed

35-40 min cooking

Serving Size / Yield

8 servings


  • 2 (8-oz.) cans
  • 2 (4-oz.) jars clam juice
  • 2 large cans chicken stock
  • 1 qt. plus 1 pt. half & half
  • 2 Tbs. garlic, minced
  • 1 large onion
  • 4 stalks celery, sliced thinly
  • 3 stalks carrots, diced
  • 2 (8-oz.) can crab claw meat
  • 3 lb. potatoes
  • 2 Tbs. fresh flat leaf parsley, chopped
  • 2 Tbs. flour
  • 1 tsp. celery salt
  • Salt and pepper to taste

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In a large pan, cover bottom with olive oil and sauté carrots and celery on medium heat for about 4 to 5 minutes. Add onion. Sauté 5 minutes. Add garlic and sauté vegetables until soft and transparent. Add flour and stir until flour is incorporate into vegetables. Add chicken stock, clam juice and half & half. Stir and simmer on medium to low heat for about 10 to 15 minutes. When simmering, chop potatoes into cubes and boil in separate pot until soft. Drain. Pour 1/2 of potatoes in stock pot. Mash remaining potatoes to eliminate chunks. Pour into soup and simmer on low for 10 to 15 minutes. After soup thickens, add clams, parsley, celery salt, salt, pepper and crab claw meat. Let it simmer for about 15 to 20 minutes. Serve with croutons.

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