Wild Rice Clam Chowder

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This New England favorite with a California twist.

Served in a bread bowl, your chowder becomes a meal making your dining experience an event.

Makes 6 servings.

  • ½ cup California wild rice
  • 1 ½ cups salted boiling water
  • 2 Tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3Ttablespoons flour
  • 2 ½ cups chicken stock
  • 2 7-ounce cans minced clams, juice reserved (about 1 ½cups)
  • 1 cup half-and-half
  • 1 cup whole milk
  • ¼ cup 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 saute until softened, about 3 minutes. Sprinkle with flour, stirring for 2 to 3 minutes. Gradually add stock and stir while bringing mixture 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: 467 calories; 29.7 gm protein; 13.1 gm fat; 54.9 gm carbohydrate; 954 mg sodium; 77 mg cholesterol.

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.