This rich seafood soup earned our Test Kitchens highest rating.

Recipe by Oxmoor House May 2005

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas With Southern Living 2005

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