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Christmas Seafood Soup

Total Time

Prep/Total Time: 25 min.


7 servings

For as long as I can remember, we always had this wonderful soup on Christmas Day. In our part of the country, where winters are long and cold, this sure warms us up.


  • 2 cans (6-1/2 ounces each) chopped clams
  • 2 cups diced peeled potatoes
  • 2 cups chopped celery
  • 2 cups diced carrots
  • 1/2 cup water
  • 2 cups milk
  • 1 package (5 ounces) frozen cooked salad shrimp, thawed
  • 4 bacon strips, cooked and crumbled
  • 2 teaspoons minced fresh parsley
  • Salt and pepper to taste


  1. Drain the clams, reserving juice; set clam aside. In a large saucepan or Dutch oven, combine clam juice, potatoes, celery, carrots and water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the milk, shrimp, bacon, parsley, salt, pepper and reserved clams; heat through.

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