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North Wood Clam Chowder

North Wood Clam Chowder recipe image
This hearty North Wood Clam Chowder is a comforting blend of savory clams, tender potatoes, and earthy wild rice in a rich, creamy broth. The dish balances the briny depth of seafood with the subtle sweetness of saut&# 195;©ed mushrooms and onions, finished with a splash of golden sherry for complexity. ItâÂÂs a satisfying main course perfect for chilly evenings or special gatherings. Easy to prepare with pantry staples, this chowder delivers restaurant-quality flavor without the fuss. Serve with crusty bread for a complete meal that warms both body and soul.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 115.5
Description
This hearty North Wood Clam Chowder is a comforting blend of savory clams, tender potatoes, and earthy wild rice in a rich, creamy broth. The dish balances the briny depth of seafood with the subtle sweetness of saut&# 195;©ed mushrooms and onions, finished with a splash of golden sherry for complexity. It’s a satisfying main course perfect for chilly evenings or special gatherings. Easy to prepare with pantry staples, this chowder delivers restaurant-quality flavor without the fuss. Serve with crusty bread for a complete meal that warms both body and soul.
Ingredients
  • 6 cups Chicken stock
  • 2 6.5 oz cans Minced clams, drained (reserve liquid)
  • 1 tablespoons Lemon juice
  • 1.5 md Onion, diced
  • 1 6 oz pkg Fresh mushrooms, sliced
  • 4.5 tablespoons Butter
  • 1/3 cups Flour
  • 3 Bay leaves
  • 1.5 cups Whipping cream
  • 2.5 cups Cooked wild rice
  • 1/2 teaspoons Pepper
  • to taste Salt
  • to taste Golden sherry
Directions
  1. 1
    Sauté onions and mushrooms in butter in a large soup pot until onions are translucent.
  2. 2
    Stir flour into the onion and mushroom mixture until smooth to create a roux.
  3. 3
    Add potatoes, chicken stock, reserved clam liquid, and lemon juice to the pot.
  4. 4
    Bring the mixture to a boil and cook for 20 minutes until potatoes are tender.
  5. 5
    Stir the onion and flour mixture into the soup pot.
  6. 6
    Add bay leaves and pepper to the chowder.
  7. 7
    Season with salt to taste and continue cooking for 10 minutes, stirring often.
  8. 8
    Add minced clams, whipping cream, and cooked wild rice to the pot.
  9. 9
    Heat gently, stirring constantly, until warmed through but not boiling.
  10. 10
    Just before serving, stir in golden sherry to taste.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 115.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 25.5g9%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use canned chicken broth if fresh stock is unavailable.

Save the liquid from the canned clams to enhance the seafood flavor of the broth.

Do not boil the chowder after adding the cream to prevent curdling.

Wild rice can be substituted with brown rice or barley for a different texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove; add a splash of stock if the chowder thickens too much.

Keywords: chowder, clam chowder, seafood soup, wild rice, creamy soup, clams, potatoes, mushrooms, comfort food, winter recipe, sherry, bay leaves, onion, lemon juice, chicken stock, whipping cream, main course, easy dinner, rustic soup, home cooking
Read it online: https://www.chefs-mate.com/recipe/north-wood-clam-chowder/