Clam and Wild Rice Soup

Clam and Wild Rice Soup started off as clam chowder but after the addition of cooked wild rice it was transformed into this super delicious soup. Don’t let the long list of ingredients scare you off. I need all the blog followers I can get here!! Plus, you might hurt yourself running in the other direction:) Instead, read through the ingredients more closely. Many of the ingredients you no doubt have on hand. Canned clams?? I know what your thinking, but they work great in this recipe. Promise.


A Few

This recipe has several fresh vegetables that are sautéed in butter; chopped mushrooms, diced celery, shredded carrots, chopped onions, green pepper and minced garlic. Flour is whisked in, along with chicken broth. Wild rice, cream of mushroom soup and a can of clams is tossed in. A few seasonings and evaporated milk is added and within an hour you’ll be sitting down to a steamy bowl of soup. Don’t forget the oyster crackers!



Clam and Wild Rice Soup

A delicious soup that can be made with leftover wild rice.
No ratings yet
Leave a Review »


  • 1 cup fresh mushrooms, chopped
  • 1/2 cup finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped green pepper
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 quarts chicken broth
  • 3 cups cooked wild rice
  • 1 6.5 oz can chopped clams
  • 1 10 3/4 oz can condensed cream of mushroom soup
  • 1 teaspoon chicken bouillon granules
  • 2 teaspoons dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme leaves
  • 1 cup evaporated milk
  • additional clams for garnish, optional


  • In a large dutch oven or soup pot, saute the mushrooms, celery, carrots, onion, green pepper, and garlic in butter until tender. Stir in flour until blended. Gradually whisk in the broth.
  • Stir in the wild rice, clams, cream of mushroom soup, chicken bouillon granules, parsley flakes, garlic powder and thyme.
  • Bring to a boil over medium heat; cook for 5-10 minutes or until thickened.
  • Stir in evaporated milk; cook 5 to 10 minutes longer. Garnish with additional chopped clams, if desired.


Serving: 1g, Calories: 244kcal, Carbohydrates: 27g, Protein: 8g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 1351mg, Potassium: 464mg, Fiber: 2g, Sugar: 5g, Vitamin A: 340IU, Vitamin C: 22.9mg, Calcium: 135mg, Iron: 1.4mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Serve With

Serve bowls of clam and wild rice soup with any one of the flavored cracker recipes. Original Ranch Oyster CrackersChicken Noodle Soup Flavored Crackers, and Taco Oyster Crackers. Our flavored crackers are made with Westminster Crackers. Westminster crackers are sturdier crackers and are perfect for making flavored crackers. Purchase at grocery stores and/or specialty stores. Also available at the $1.00 Tree.