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Active time
15 minutes
Total time
1 hour 10 minutes
4 servings

1 cup wild rice

3 cups water

½ cup diced celery

½ cup diced carrots

¼ cup diced onions

1 cup diced chicken breast

2 Tbsp. olive oil

2 cups chicken stock

1 cup shrimp stock or clam juice

1 tsp. freshly chopped thyme

½ tsp. salt

½ tsp granulated garlic

1 tsp. pepper

12 clams

12 mussels

4 cooked crab claws

Parsley sprig for garnish


  1. Cook wild rice in 3 cups salted water until done – approximately 45 minutes and set aside.
  2. Sauté celery, onions and carrots in olive oil until soft. Add chopped chicken breast and sauté several minutes.
  3. Add chicken stock, shrimp stock, cooked California Wild Rice and seasonings. Simmer for 15 minutes.
  4. Add mussels, clams and crab claws and simmer for an additional 5 minutes.
  5. Serve in large bowls, perching crab on top. Garnish with parsley.

Chef “Fat Tony” – Café Fine and Domenico’s, Monterey, CA. This recipe was provided by the California Wild Rice Advisory Board.


Calories: 480
Total Fat: 16 g
(Saturated Fat: 3 g)
Sodium: 1020 mg
Carbohydrate: 46 g
Fiber: 4 g
Protein: 37 g.

Yield: 4 servings

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