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.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice