Chowder of the Sea: Venus de Milo Clam Delight
Experience the rich traditions of New England with this award-winning recipe from the illustrious Venus de Milo Restaurant. Celebrated multiple times at the Newport and Boston chowder festivals, this clam chowder is crafted with the utmost care and the freshest ingredients. The secret to its exceptional flavor lies not only in the sumptuous fresh clams but also in the classical technique of building a perfect roux. For over 45 years, Venus de Milo has stood as a beacon of culinary excellence in southeastern Massachusetts and Rhode Island, renowned for its ability to create unforgettable flavors and host grand banquets. Whether enjoyed on a cozy evening or as a highlight of a festive gathering, this clam chowder promises to warm hearts and tantalize taste buds with every spoonful.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Diced Potatoes
2 cups (1/2 inch dice)
Fresh Surf Clams
5 cups (chopped)
Clam Juice
1 1/2 cups
Butter
4 ounces (melted)
Flour
1/2 cup
Minced Onion
1/4 cup
Minced Celery
1/4 cup
Minced Garlic
2 tablespoons
Light Cream
2 1/2 cups
Salt
as needed
Ground Black Pepper
2 teaspoons
Bay Leaves
3
Dry Dill Weed
3 teaspoons
Instructions
1
Begin by washing the diced potatoes thoroughly and draining them well.
2
In a stock pot, combine the potatoes with the clam juice and bring to a gentle boil.
3
Once boiling, add the chopped clams and bay leaves. Reduce the heat to low and simmer until the potatoes are tender, approximately 10-15 minutes.
4
In a separate large stock pot, melt the butter over medium heat. Sauté the minced onion, celery, and garlic until the onion becomes translucent, about 4-5 minutes.
5
Sprinkle the flour over the sautéed vegetables to create a roux. Stir continuously and cook over low heat for 3-4 minutes to eliminate the raw flour taste.
6
Gradually add the hot clam stock from the first pot through a fine strainer, one cup at a time, whisking until the mixture is smooth and combined.
7
Add the remaining clam stock and diced potatoes to the mixture, bringing everything back to a gentle simmer.
8
Gently stir in the light cream, ground black pepper, and dry dill weed. Allow to simmer for an additional 5 minutes, stirring occasionally.
9
Taste and adjust the seasoning with salt and additional pepper as needed.
10
Serve the chowder immediately, accompanied by crusty bread or delicious oyster crackers for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this specific clam chowder recipe?
The recipe is titled 'Chowder of the Sea: Venus de Milo Clam Delight'.
Where does this clam chowder recipe originate?
This recipe comes from the illustrious Venus de Milo Restaurant, which has been a culinary landmark in southeastern Massachusetts and Rhode Island for over 45 years.
Has this recipe won any awards?
Yes, it is an award-winning recipe that has been celebrated multiple times at the Newport and Boston chowder festivals.
What is the secret to the exceptional flavor of this chowder?
The secret lies in using fresh clams and the classical technique of building a perfect roux.
What type of clams are used in this recipe?
The recipe calls for 5 cups of chopped fresh surf clams.
How should the potatoes be prepared?
The potatoes should be diced into 1/2 inch pieces, washed thoroughly, and drained well before cooking.
What is the first step in the cooking process?
Begin by washing and draining the diced potatoes, then combine them with clam juice in a stock pot and bring to a gentle boil.
How long should the potatoes and clams simmer initially?
They should simmer over low heat until the potatoes are tender, which typically takes approximately 10-15 minutes.
What vegetables are used in the base of the chowder?
The recipe uses minced onion, minced celery, and minced garlic.
How do you create the roux for this chowder?
Melt butter over medium heat, saute the minced vegetables until translucent, then sprinkle flour over them and cook over low heat for 3-4 minutes.
Why is the roux cooked for 3-4 minutes?
Cooking the roux for several minutes helps to eliminate the raw flour taste.
How should the hot clam stock be added to the vegetable mixture?
The hot clam stock should be added through a fine strainer, one cup at a time, while whisking until the mixture is smooth.
What kind of cream is used in the Venus de Milo Clam Delight?
The recipe specifies using 2 1/2 cups of light cream.
What herbs and spices provide the seasoning?
The chowder is seasoned with bay leaves, ground black pepper, dry dill weed, and salt as needed.
How much butter is required for this recipe?
The recipe requires 4 ounces of melted butter.
How many bay leaves are needed?
The recipe calls for 3 bay leaves.
What is the final simmering time after adding the cream?
Allow the chowder to simmer for an additional 5 minutes after stirring in the cream and seasonings.
What should the chowder be served with?
It is best served immediately with crusty bread or delicious oyster crackers for dipping.
How much flour is used to thicken the soup?
The recipe uses 1/2 cup of flour.
How much garlic is included in the recipe?
Two tablespoons of minced garlic are used.
What amount of clam juice is needed?
You will need 1 1/2 cups of clam juice.
How much dry dill weed is added?
The recipe calls for 3 teaspoons of dry dill weed.
What is the recommended size for the diced potatoes?
The potatoes should be cut into a 1/2 inch dice.
How much minced onion and celery are required?
The recipe uses 1/4 cup of minced onion and 1/4 cup of minced celery.
When should you adjust the salt and pepper?
You should taste and adjust the seasoning after the final 5-minute simmer, just before serving.
What is the total number of ingredients in this recipe?
There are 13 ingredients in this recipe.
Is this recipe considered New England style?
Yes, it is described as a rich tradition of New England and is a classic New England clam chowder.
Can this recipe be used for large events?
Yes, the description mentions it is a highlight for festive gatherings and the restaurant is known for hosting grand banquets.
How much ground black pepper is used?
The recipe calls for 2 teaspoons of ground black pepper.
What is the texture of the chowder supposed to be?
By whisking the stock into the roux and adding cream, the chowder achieves a smooth and sumptuous consistency.