Creamy Crab And Clam Soup

Creamy Crab And Clam Soup
4.5 from 2 ratings
Making a flavorful but delicate seafood soup couldn't be easier. Margaret Schirmacher of Whitehall, Pennsylvania won first place in the Allentown Fair "Cooking With Wine Seafood Soup Contest" for this decadent bisque, which showcases fresh crab and clams.This recipe was originally published in The Morning Call.
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Creamy Crab and Clam Soup recipe - The Daily Meal
Total time: 20 minutes
  • 6 tablespoon butter
  • 9 tablespoon flour
  • 14 ounce chicken broth
  • 4 cup half and half
  • 3/4 cup white wine, such as clover hill vignoles wine
  • 3 tablespoon chopped parsley
  • 3/4 pound lump crabmeat
  • 6 ounce chopped clams
  • 2 tablespoon shredded carrots
  • 1 1/2 tablespoon old bay seasoning
  • salt and pepper, to taste
  1. In a large saucepan, melt 6 tablespoons butter. Blend in 9 tablespoons flour. Stir in 14 ounces chicken broth. Cook, stirring constantly, until mixture begins to thicken.
  2. Add 4 cups half and half, 3/4 cup white wine, 3 tablespoons chopped parsley, 3/4 pound lump crabmeat, 6 ounces chopped clams, 2 tablespoons shredded carrot and 1 1/2 tablespoons Old Bay seasoning. Add salt and pepper to taste. Mix well.
  3. Heat to serving temperature. Do not boil soup.