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|WILD RICE CLAM CHOWDER
1/2 c uncooked wild rice
1/2 c onion, chopped
1/4 green pepper; diced
1 rib celery, sliced
1/2 c fresh mushrooms; diced
1/4 c butter
1/2 c flour
2 1/2 c chicken broth or bouillon
2 c half-and-half
1/4 c white wine
2 cans (6.5-oz) minced clams
salt and pepper to taste
Partially cook wild rice about 20 minutes in boiling water (only 5 minutes if presoaked). Meanwhile, saute onion (diced), green pepper, celery and mushrooms in butter or margarine until tender. Blend in flour, stirring until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams with juice and wild rice, drained, if necessary. Season with salt and pepper or hot sauce. Simmer about 20 minutes longer.
Source: The Dallas Morning News
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