Wild rice clam chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked wild rice |
| 1 | medium | Onion |
| ¼ | Green pepper; diced | |
| 1 | Rib celery; sliced | |
| ½ | cup | Fresh mushrooms; diced |
| ¼ | cup | Butter |
| ½ | cup | Flour |
| 2½ | cup | Chicken broth (canned or homemade) |
| 1 | pint | Half-and-half |
| ¼ | cup | White wine |
| 2 | cans | (6.5-oz) minced clams |
| Salt and pepper to taste | ||
Directions
Partially cook wild rice about 20 minutes in boiling water (only 5 minutes if presoaked). Meanwhile, saute onion (diced), green pepper, celery and mushrooms in butter or margarine until tender. Blend in flour, stirring until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams with juice and wild rice, drained, if necessary. Season with salt and pepper or hot sauce. Simmer about 20 minutes longer.
Makes 8 servings.
NEWSPAPER ARTICLE,
FROM CALIFORNIA WILD RICE
PROGRAM
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .