Wild Rice Clam Chowder This New England favorite with a California twist. Served in a bread bowl, your chowder becomes a meal making your dining experience an event. ½ cup California wild rice 1 ½ cups salted boiling water 2 tablespoons butter 1 onion, chopped 2 stalks celery, chopped 3 tablespoons flour 2 ½ cups chicken stock 2 7-ounce cans minced clams, juice reserved (about 1 ½cups) 1 cup half-and-half 1 cup whole milk ¼ cup white wine 1 teaspoon Worcestershire sauce   Dash tabasco

Directions 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 saute 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. Makes 6 servings. Nutrition Per serving: 467 calories; 29.7 gm protein; 13.1 gm fat; 54.9 gm carbohydrate; 954 mg sodium; 77 mg cholesterol. Compliments of California Wild Rice Advisory Board :: www.cawildrice.com