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

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