CREAMY SEAFOOD SOUP

By gammy

I TRIED TO REDUCE CALORIES WHEN POSSIBLE
MAKES 8-10 SERVINGS

Ingredients

• 4 QUARTS OF HEAVY CREAM (TRY HALF AND HALF)
• 1/2 QUART SEAFOOD STOCK
• 1/2 POUND BUTTER (LOWER CALORIE BUTTER)
• 2 CUPS FLOUR
• 1/2 POUND RAW SHRIMP, PEELED AND DEVEINED, TO BE BOILED
• 1 POUND LITTLENECK CLAMS, TO BE BOILED
• OLD BAY, AS NEEDED, FOR SEASONING
• 1 POUND CLAW CRAB MEAT

Preparation

Step 1

IN A LARGE STOCKPOT, BRING CREAM AND SEAFOOD STOCK TO A SIMMER OVER MEDIUM HEAT.
MEANWHILE, MELT BUTTER IN A SAUTE' PAN. CREATE A ROUX BY WHISKING FLOUR INTO MELTED BUTTER UNTIL IT IS A THICK PASTE. COOK AND STIR UNTIL MIXTURE IS SLIGHTLY GOLDEN BROWN.
GENTLY WHISK ROUX INTO THE SIMMERING CREAM AND STOCK MIXTURE. COOK AND STIR UNTIL SOUP COATS THE BACK OF THE SPOON. (MORE OR LESS ROUX WILL MAKE THE SOUP THICKER OR THINNER RESPECTIVELY)
ADD SHRIMP AND CLAMS THAT HAVE BEEN BOILED IN WATER SEASONED WITH OLD BAY. ADD CRAB.
SERVE WITH TOASTED CROSTINI TOPPED WITH OLIVE OIL AND OLD BAY.