Shrimp and Clams on Wild Rice

Image of Paola van der Hulst
Rated 4.5 based on 2 customer reviews
Shrimp and Clams on Wild Rice
Shrimp and Clams on Wild Rice


  • 3 tablespoons olive oil, divided
  • 1 onion, minced
  • 4 garlic cloves, minced and divided
  • 1 tablespoon chopped fresh tarragon
  • 1 cup wild rice, rinsed in cold water
  • ½ cup white wine
  • sea salt to taste
  • 2 cups boiling water
  • 2 pounds littleneck clams, scrubbed
  • 1 pound large shrimp, peeled and deveined
  • freshly ground pepper to taste


  1. Heat 2 tablespoons olive oil in a large pot on high until shimmering. Reduce heat to low and fry the onion and half the garlic in hot oil, stirring constantly, until golden, 5 to 7 minutes; add tarragon and cook until the only begins to brown, 2 to 3 minutes more.
  2. Stir the rice and white wine with the onion mixtures and cook, stirring constantly, until the rice is slightly tender, 2 to 3 minutes; season generously with sea salt. Pour the boiling water over the rice, place a cover on the pot, and cook for 10 minutes.
  3. Add the clams to the pot, replace the cover, and continue to cook until the clams open, about 15 minutes more.
  4. While the clams cook, heat 1 tablespoon olive oil in a skillet over medium. Cook the remaining garlic in hot oil until fragrant, about 30 seconds; add the shrimp and cook until they turn pink and are no longer translucent, 2 to 3 minutes per side.
  5. Season rice with sea salt and pepper; let rest for 3 to 5 minutes before serving topped with the shrimp.
Mealthy tip:

Serve this delightfully garlicy dish sprinkled generously with chopped parsley which is a natural breath freshener! It also adds a beautiful burst of color to the presentation.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Aja A

Aja A says:

So I've never been good with making paella unfortunately, but this dish is like an easy, mock version of it with risotto vibes. This was definitely a winner with my friends and I. The white wine gives off the classic notes of risotto and I'm here for it.

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Greg Jones says:

This paella and risotto hybrid was creamy and delicious. Wild rice is always a good choice! I didn't add clams, but I did pair it with shrimp and it was really good. Simple and easy to make, which I love.