Wild Rice Clam Chowder

By Lyndsi Patterson Published: August 13, 2012

• Yield: 6 Servings

Recipe courtesy of: California Wild Rice Advisory Board

Per serving: 467 calories; 29.7 gm protein; 13.1 gm fat; 54.9 gm carbohydrate; 954 mg sodium; 77 mg cholesterol.

Ingredients

• 1/2 cup California Wild Rice
• 1 1/2 cup salted boiling water
• 2 tbsp butter
• 1 onion chopped
• 2 stalks celery chopped
• 3 tbsp flour
• 2 1/2 cup chicken stock
• 2 cans (7 oz) minced clams, juice reserved about 1 1/2 cups
• 1 cup half-and-half
• 1 cup whole milk
• 1/4 cup white wine
• 1 tsp Worcestershire sauce
• dash Tobasco

Instructions

1. Rinse wild rice in a colander under cool running water until water runs clear.
   
2. In a small saucepan, add the wild rice to the boiling water, return to a boil, reduce heat, cover and simmer 20 minutes, to partially cook rice. Drain wild rice and set aside.
   
3. Meanwhile, in a large saucepan or Dutch oven, melt the butter over medium-high heat.
   
4. Add the onion and celery and sauté until softened, about 3 minutes.
   
5. Sprinkle with flour, stirring for 2 to 3 minutes. Gradually add stock and stir while bringing mixture to a boil.
   
6. Add wild rice and clam juice and simmer 10 minutes.
   
7. Add half-and-half, milk and wine and simmer 10 minutes more.
   
8. Stir in Clams, Worcestershire and Tabasco and heat through.
   
9. Ladle soup into bowls and serve immediately.