Wild Rice/ Clam Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 med. Potatoes
5 (10 oz cans) chicken stock
juice of ¼ lemon
2 (6 oz.) cans minced clams (reserve juice for later)
2-1/2 cups cooked wild rice
6 oz. fresh mushrooms sliced
1-1/2 med. Onion
½ tsp pepper, salt to taste
3/8 c. flour
3 bay leaves
4-1/2 T. butter
1-1/2 cups cream (I use half-and-half)
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Directions: |
Directions:Put stock in Dutch oven or large soup kettle. Peel and cut potatoes into ½” cubes. Combine, stock, lemon juice and juice from clams. Add potatoes. Boil for 15 min.
Saute chopped onions and mushrooms in butter until onions are clear. Add 3/8 c. flour ( I cut down a little on flour because I prefer a thinner soup) until mixture is smooth.
Add bay leaves, pepper and salt to chicken stock. Add the sauteed mixture to chicken stock mixture.
Then add wild rice and clams. Heat thoroughly and serve. Try not to let boil, as it can curdle.
PS This thickens quite a bit over time, so any left overs will be of stew consistency. |
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Number Of
Servings: |
Number Of
Servings: Serves 8. |
Personal
Notes: |
Personal
Notes: This was the 1st place winner for soups, in the Minneapolis Star Tribune, quite some years ago. The Stadther family has adopted this as the mainstay of our Christmas meal. I have tried to move away from this several times, simply for something different, but our children insist it remain. It is really very good - Kathy
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