This rich seafood soup earned our Test Kitchens highest rating.
1/4 cup butter or margarine
4 garlic cloves, minced
2 shallots, finely chopped
3 tablespoons all-purpose flour
1 (8-ounce) bottle clam juice
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon pepper
1 quart whipping cream
1 (12-ounce) container fresh oysters, drained
1 pound fresh lump crabmeat
How to Make It
Melt butter in a Dutch oven over medium heat; add garlic and shallot, and sauté until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes or until thickened, stirring constantly.
Stir in Worcestershire sauce and next 3 ingredients. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl.