Creamy Bay Scallops and Clam Soup


My housemates are tired of canned soup.  Yep.  Mutiny. Hubby gave me a strained look when I asked , “soup for lunch?” Which nowadays meant canned whatever.   So I quickly checked my freezer and pantry.  Found some frozen bay scallops, can of minced clams, frozen winter vegetables, leftover sour cream and shredded cheese. Just had to make sure it’s spicy and all will be well again at the cafe.


  • 1 medium onion, chopped
  • 2 cloves garlic, crushed or minced
  • 1 tbs flour
  • 2 tbs butter
  • 1 tbs olive oil
  • 2 cups bay scallops, washed and cleaned
  • 1 can minced clams
  • 2 cups chicken broth
  • 1 cup frozen winter vegetables (cauliflower or broccoli)
  • 1/4 cup sour cream
  • 1 tsp cajun seasoning
  • 1 tsp crushed chili pepper
  • salt and pepper to taste


  1. Heat butter and olive oil in saucepan over medium heat.  Add onion and garlic and cook until onion is transparent.
  2. Add flour and cook for 2 minutes.  Add minced clams with juice and chicken broth. Add cajun seasoning, crushed chili pepper, salt and pepper.  Boil.
  3. Add bay scallops and vegetables. Cook until just about boiling then turn heat off.  Add sour cream and stir.  Sprinkle with shredded cheese on top before serving.

Notes:  There many other ways to serve this dish.  You can add chopped green onions, whole kernel or creamed corn or even crab meat. You can also replace the sour cream with 1/4 cup regular cream.  Just make sure you do not boil the soup after adding the cream.

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» jenn said: { Feb 25, 2010 - 12:02 }

Fantastic soup!! I haven’t cooked with clams yet. I’m just imagining the seafood broth right now.

» Carrie said: { Feb 25, 2010 - 12:02 }

Wow, this sounds like a fabulous soup!

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