Wild Rice Clam Chowder
Document Actions
Served in a bread bowl, your chowder becomes a meal making your dining experience an event
Wild Rice Clam Chowder
Ingredients:
75g California Wild Rice
340ml salted boiling water
2 Tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 Tablespoons flour
560ml chicken stock
390g cans minced clams juice reserved (about 340ml)
225ml half-and-half milk
225ml whole milk
55ml white wine
1 teaspoon Worcestershire sauce
Dash Tabasco
340ml salted boiling water
2 Tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 Tablespoons flour
560ml chicken stock
390g cans minced clams juice reserved (about 340ml)
225ml half-and-half milk
225ml whole milk
55ml white wine
1 teaspoon Worcestershire sauce
Dash Tabasco
Cooking Instructions: Rinse wild rice in a colander under cool running water until water runs clear. 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. Meanwhile, in a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and celery and sauté until softened, about 3 minutes. Sprinkle with flour, stirring for 2 to 3 minutes. Gradually add stock and stir while bringing mixtur e to a boil. Add wild rice and clam juice and simmer 10 minutes. Add half -and-half, milk and wine and simmer 10 minutes more. Stir in Clams, Worcestershire and Tabasco and heat through.
Ladle soup into bowls and serve immediately.
Nutrition facts per serving: kcal: 467; Protein: 29.7g; Fat: 13.1g; Carbohydrates: 54.9g; Sodium: 954mg; Cholesterol: 77mg