WILD RICE CLAM CHOWDER |
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Recipe courtesy of: California Wild Rice Advisory Board Makes 6 Servings.
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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 sauté 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.
Per serving: 467 calories; 29.7 gm protein; 13.1 gm fat; 54.9 gm carbohydrate; 954 mg sodium; 77 mg cholesterol. |
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