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Wild Rice-Clam Chowder

Wild Rice-Clam Chowder is a hearty soup that's perfect for a chilly day.
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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.
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Course; Rice / Soup