|
Newport Award Winner
From Venus de Milo Restaurant
|
Here is a variation
of their clam chowder recipe which was a
multiple winner at the Newport, Rhode Island
and Boston, Massachusetts chowder festivals.
At the Newport chowder festival the Venus
de Milo is a two time winner and has been
enshrined in the Chowder Hall of Fame. As
they note, 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.
Ingredients:
- 2 Cups 1/2 Inch Dices Potatoes
- 5 Cups Fresh Chopped Surf Clams
- 3 Cups Clam Juice
- 4 oz. Butter
- 1/2 Cup Flour
- 1/4 Cup Minced Onion
- 1/4 Cup Minced Celery
- 2 Tablespoons Minced Garlic
- 2 1/2 Cups Light Cream
- 2 Teaspoons Ground Black Pepper
- 3 Bay Leaves
- 3 Teaspoons Dry Dill Weed
- Salt as Needed
Preparation:
Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
Add the hot clam stock through a strainer a cup at a time and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.
Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning
Recipe Courtesy of Venus De Milo
|
|
|
