Wild Rice-Clam Chowder
Wild Rice-Clam Chowder is a hearty soup that’s perfect for a chilly day.
Equipment
- Large Dutch oven
Ingredients
This recipe yields 10 to 12 servings.
- 1/4 cup butter or margarine
- 1 large onion chopped (about 2 cups)
- 1 8-ounce package sliced fresh mushrooms
- 6 medium-sized red potatoes cut into 1/2-inch cubes
- 6 1/2 cups chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
- 2 6 1/2-ounce cans chopped clams, undrained
- 1 6-ounce package wild rice, cooked (about 3 cups)
- 1 1/2 cups half-and-half
- 1/3 cup all-purpose flour
Instructions
- In a large Dutch oven, melt the butter over medium-high heat.
- Add the chopped onion and mushrooms, and sauté for 5 minutes or until they become tender.
- Add the cubed red potatoes, chicken broth, lemon juice, freshly ground pepper, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes or until the potatoes are tender.
- Stir in the chopped clams and cooked wild rice.
- Reduce the heat to medium-low.
- Whisk together the half-and-half and all-purpose flour.
- Gradually add this mixture to the soup, stirring occasionally.
- Cook for 25 minutes or until the soup slightly thickens.
- Remove and discard the bay leaf before serving.