Wild Rice Clam Chowder
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.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
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