No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (473g) Recipe makes 4 servings The following items or measurements are not included below: 2 cans diced tomatoes
Calories 420
Calories from Fat 145		(34%)
Amount Per Serving		%DV
	Total Fat 16.2g	24%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 273mg		91%
Sodium 974mg		40%
Potassium 980mg		28%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 1.7g	6%
	Sugars 2.8g
Protein 44.9g		89%
detailed view... how is this calculated?

people who like this recipe also like:

Chicken Fingers - Buffalo Style

By: Derf

Macaroni and Cheese

By: ~jb4~

Southern Fried Oysters

By: ratherbeswimmin'

Roasted mustard potatoes

By: stephanie

Baked Macaroni and Cheese

By: Mark H.

Italian seafood soup

Recipe #29533 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lee in Texas
May 29, 2002

This is a wonderfully aromatic soup perfect for the seafood lover. Add a salad and some drippy garlic bread and you have a great summer supper.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup olive oil
1 1/4 cups onions, chopped
2 tablespoons garlic, chopped
4 teaspoons oregano, dried
1 1/2 teaspoons fennel seeds, dried
2 cans diced tomatoes
20 ounces bottled clam juice
6 1/2 ounces minced clams
1 cup dry white wine
1 lb shrimp, shelled
6 ounces crabmeat
2 tablespoons dried basil
1/8 teaspoon cayenne pepper

Directions

1
Heat oil.
2
Add onions, garlic, oregano and fennel.
3
Sweat onions until tender.
4
Add tomatoes, clam juice, wine and liquid from canned clams.
5
Bring to stew consistency (about 15 minutes).
6
Add shrimp, clams, and crab meat.
7
Cook on medium heat about 2 minutes.
8
Add basil, cayenne,and black pepper to taste.
9
Simmer 2 more minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: SmallTownGirl

On Jun 18, 2009

Very, very good. I prepared as directed with all dried herbs in the quantities stated. One could sub. any shellfish desired (put in at the proper time to ensure it is cooked but not overdone) and could add some firm fish also as long as the clams and clam juice remained. Do not omit the fennel seeds..it lends the subtle sweetness necessary to combat the acid in the tomatoes. I will definitely prepare again and again.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: gwynn

On Mar 7, 2005

Very good soup. Lots of good seafood in it. Only thing I would change is cut back on the spices. Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Dreamgoddess

On Jul 14, 2002

The only thing I might possibly change the next time I make this would be to cut down the amounts on the spices just a little. Overall, a very good soup which everyone enjoyed (including the children!). I served it with a spinach/mushroom salad and bread.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Bogey'sMom

On May 27, 2003

Excellent recipe. I served it as a leftover over rice. I found the spices to be just right. Didn't change a thing.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews