Clam with Tomato and Rice Soup Recipe
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Clam with Tomato and Rice Soup


Delightfully creamy tomato and clam soup with a generous amount of garlic. A perfect lunchtime treat.


  • 1/2 cup uncooked white rice
  • 1 cup water
  • 1/4 cup minced red onion
  • 4 cloves garlic, minced
  • 1/4 cup butter
  • 1 (6.5 ounce) can minced clams
  • 1/2 cup corn
  • 2 teaspoons lemon juice
  • 4 (8 ounce) cans tomato sauce
  • 1 teaspoon chopped fresh basil
  • salt and pepper to taste
  • 1 cup water
  • 1 cup heavy cream


  1. In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.

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Nutritional Information

Clam with Tomato and Rice Soup

Servings Per Recipe: 6
Amount Per Serving
Calories: 363
% Daily Value *
Total Fat: 36 %
Saturated Fat:
Cholesterol: 32 %
Sodium: 36 %
Potassium: 22 %
Total Carbohydrates: 9 %
Dietary Fiber: 11 %
Protein: 25 %
Vitamin A:
Vitamin C:
Vitamin B6:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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