Creamy Clam, Crab, And Vegetable Soup

• 2 tablespoons butter
• 3 tablespoons minced garlic
• 2 heads bok choy, chopped
• 1 (15 ounce) can corn, undrained
• 2 (10 ounce) cans baby clams, undrained
• 1 (8 ounce) bottle clam juice
• 1 (14.5 ounce) can diced tomatoes
• 2 cups water
• 1 cube vegetable bouillon
• 1 1/2 cups couscous
• 1 (4.25 ounce) can crabmeat
• 1 cup heavy cream
• 1/4 cup lime juice
• 1 cup red wine
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper

1. Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.

butter, garlic, choy, corn, baby clams, clam juice, tomatoes, water, vegetable bouillon, couscous, crabmeat, heavy cream, lime juice, red wine, garlic salt, ground black pepper

Taken from www.allrecipes.com/recipe/219783/creamy-clam-crab-and-vegetable-soup/ (may not work)