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Clam and Wild Rice Soup
Prep Time
10 mins

A delicious soup that can be made with leftover wild rice.

Course: Soup
Keyword: clams, cream of mushroom soup, Soup
Servings: 6 servings
: 244 kcal
  • 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
  1. 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.
  2. Stir in the wild rice, clams, cream of mushroom soup, chicken bouillon granules, parsley flakes, garlic powder and thyme.
  3. Bring to a boil over medium heat; cook for 5-10 minutes or until thickened.
  4. Stir in evaporated milk; cook 5 to 10 minutes longer. Garnish with additional chopped clams, if desired.
Nutrition Facts
Clam and Wild Rice Soup
Amount Per Serving (1 g)
Calories 244 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 33mg11%
Sodium 1351mg59%
Potassium 464mg13%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 340IU7%
Vitamin C 22.9mg28%
Calcium 135mg14%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.