Venus De Milo New England Clam Chowder
This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.
Ingredients
12 serv.Step-by-step instructions
- 1
Wash the diced potatoes, drain and place in a stock pot with the clam juice.
- 2
Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
- 3
In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
- 4
Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
- 5
Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
- 6
Add the remaining potatoes, clams, and stock and bring to a simmer.
- 7
Add the light cream, black pepper, and dill weed and return to a simmer.
- 8
Adjust the seasoning.
- 9
Serve at once with crusty bread or oyster crackers.
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