Minnesota Clam & Wild Rice Chowder

Baby clams add a rich, elegant touch to this traditional wild rice soup.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 32 ounce cartons Knorr Creamosa ready to use cream vegetable soup base
• 2 10 ounce cans, or 1 16 ounce can whole baby clams, chopped
• 1 1/2 cups wild rice
• 3 medium sized potates peeled and diced
• 1 cup chopped baby carrot
• 2 stalks celery
• Salt and pepper to taste

Method

In a medium size stock pot, combine Creamosa, 1 cup of drained clam juice, chopped clams, potatoes, celery, and carrots. Bring to boil, reduce heat and cover stock pot with a lid. In a two quart sauce pan, bring 6 cups water to boil with 1/2 teaspoon salt, wild rice, and cook on medium heat for one hour or until wild rice is tender. Drain any excess water from rice, and add to soup. Simmer all ingredients together for ten minutes and serve.

Notes:

Number of servings: 6

Submitted By: s.ray300
View all recipes by this user