This soup is lusciously thick and delicious. Vegetables are simmered with clams and crab meat in a creamy potato soup base. It's the perfect soup for the cold winter months. For a creamier soup, use cream instead of milk.
10 people made this
1 large onion, finely chopped
5 tablespoons finely chopped celery
4 tablespoons finely chopped carrots
1 tablespoon plain flour
1/8 teaspoon crushed chillies
1/4 teaspoon dill weed
1.5 litres water
3 cubes chicken stock
1 teaspoon Worcestershire sauce
465g cubed potatoes
1/4 teaspoon black pepper
1 (170g) tin crab meat, drained
2/3 (280g) tin baby clams, drained and chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat margarine in a large frying pan over medium heat. Stir in onion, celery and carrots; cook until soft.
Stir in flour, crushed chillies and dill weed. Mix in water, stock cubes and Worcestershire sauce.
Add potatoes and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat and clams; simmer 15 to 20 minutes.