Description
Tastes of seafood, butter, cream, vegetables…and a bit of zing!
Ingredients
- 2 tablespoons butter
- 3 tablespoons minced garlic
- 2 heads bok choy, chopped
- 1 (15 ounce) can corn, undrained
- 2 (10 ounce) cans baby clams, undrained
- 1 (8 ounce) bottle clam juice
- 1 (14.5 ounce) can diced tomatoes
- 2 cups water
- 1 cube vegetable bouillon
- 1 ½ cups couscous
- 1 (4.25 ounce) can crabmeat
- 1 cup heavy cream
- ¼ cup lime juice
- 1 cup red wine
- 2 teaspoons garlic salt
- 1 teaspoon ground black pepper
Instructions
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft
- about 5 minutes. Add the corn
- clams
- clam juice
- diced tomatoes
- water
- vegetable bouillon
- and couscous. Bring to a boil
- lower heat to medium-low
- and add the crabmeat
- cream
- lime juice
- red wine
- garlic salt
- and black pepper. Allow the mixture to simmer together until heated through
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6