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Wild Rice Clam Chowder
8 Servings
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Wild Rice Clam Chowder Ingredients
1/2 c Uncooked wild
rice
1/2 c
Flour
1 md
Onion
2 1/2 c
Chicken broth
(canned or
1/4 Green
pepper
; diced
1 pt Half-and-half
1 Rib
celery
; sliced
1/4 c
White wine
1/2 c Fresh
mushroom
s; diced
2 cn (6.5-oz) minced
clams
1/4 c
Butter
Salt and
pepper
to taste
Instructions for Wild Rice Clam Chowder
Partially cook wild rice about 20 minutes in boiling water (only 5 minutes if presoaked). Meanwhile, saute onion (diced), green pepper, celery and mushrooms in butter or margarine until tender. Blend in flour, stirring until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams with juice and wild rice, drained, if necessary. Season with salt and pepper or hot sauce. Simmer about 20 minutes longer. Makes 8 servings. NEWSPAPER ARTICLE, FROM CALIFORNIA WILD RICE PROGRAM From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Main Ingredient:
Clam
Cuisine:
Uncategorized
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