California Wild Rice Seafood Stew

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Delicious Seafood Stew, add a crisp green salad and crusty bread for a complete meal.

Created by Chef “Fat Tony”
Café Fina and Domenico’s, Monterey Wharf
Monterey, California

Makes 4 servings

  • 1 cups California Wild Rice
  • 3 cups water
  • ½ cup diced celery
  • ½ cup diced carrots
  • ¼ cup diced onions
  • 1 cup diced chicken breast
  • 2 Tbsp. Olive oil
  • 2 cups chicken stock
  • 1 cup shrimp stock or clam juice
  • 1 tsp. Freshly chopped thyme
  • ½ tsp. Salt
  • ½ tsp granulated garlic
  • 1 tsp. Pepper
  • 12 clams
  • 12 mussels
  • 4 cooked crab claws
  • Parsley sprig for garnish
Cooking Instructions:

Cook California Wild Rice in 3 cups salted water until done – approximately 45 minutes and set aside.
Sauté celery, onions and carrots in olive oil until soft.
Add chopped chicken breast and sauté several minutes.
Add chicken stock, shrimp stock, cooked California Wild Rice and seasonings.
Simmer for 15 minutes.
Add mussels, clams and crab claws and simmer for an additional 5 minutes.
Serve in large bowls, perching crab on top.
Garnish with parsley

This recipe was developed for the California Wild Rice Advisory Board by Created by Chef “Fat Tony”, Café Fina and Domenico’s, Monterey Wharf
Monterey, California

Compliments of California Wild Rice Advisory Board
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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.