Chowder lovers, gather around! I have an award-winning recipe that will take your taste buds on a delightful journey. Introducing the Venus De Milo New England Clam Chowder recipe – a classic comfort food that is sure to warm up your heart and soul.
This chowder recipe has its roots in New England, where it first gained popularity. The dish was traditionally made with clams, potatoes, onions, and milk or cream – commonly referred to as New England clam chowder.
But this version of the chowder is more than just any other clam chowder; it’s the famous Venus De Milo soup recipe. This famous restaurant in Somerset 02726 has been serving its patrons with delicious food since 1959, and their clam chowder recipe is one of their most requested dishes. It won the Soup Award Winning New England Chowder and has become an iconic dish associated with the restaurant.
Now you can enjoy this delectable and savoury soup from the comfort of your own home all year round, thanks to this Venus De Milo New England Clam Chowder recipe. So put on your apron and let’s get cooking!
Why You’ll Love This Recipe
If you’re a fan of hearty and comforting soups, then this Venus De Milo New England Clam Chowder Recipe is going to be a new favorite. This seafood soup has a creamy texture and is packed with tender potatoes, flavorful clams, and aromatic vegetables. But what sets this recipe apart from others is its award-winning taste.
When it comes to New England Clam Chowder, this recipe is the crème de la crème. The creamy broth is delicately seasoned with bay leaves, garlic, salt, ground black pepper, and dry dill weed creating a tasty balance. The tender clams are cooked to perfection, adding a rich flavor to the dish. Diced potatoes provide the right amount of subtle sweetness against the mouthwatering broth.
One of the best things about this dish is that it is versatile. You don’t have to live near the coast to enjoy fresh seafood as you can get canned clams and clam juice for this recipe at your nearest grocery store. And don’t worry about not liking clams because you can always swap them out for other seafood like lobster or shrimp.
Not only is this chowder delicious, but it’s also easy to make. It will only take you less than an hour to prepare and cook everything from scratch. The potatoes will be fork-tender without being mushy, and all the flavors will come together in perfect harmony.
In conclusion, if you’re looking for something to warm up during chilly days or want a satisfying meal that hits all the right notes, try this Venus De Milo New England Clam Chowder Recipe. Its award-winning taste in every bowl will have you craving for more with every slurp.
Here are the ingredients you will need to make this award-winning Venus De Milo New England Clam Chowder:
- 4 cans of clams (6.5 ounces each) and 2 bottles of clam juice (8 ounces each)
- 2 cups of diced potatoes
- 1 and 1/2 cups of diced celery
- 1 and 1/2 cups of diced onion
- 3 cloves of garlic, minced
- 3 bay leaves
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of dry dill weed
- 6 tablespoons flour
- 6 tablespoons butter
- 4 cups whole milk or half-and-half (or a combination)
- Oyster crackers for serving
All of these ingredients can be easily found at your local grocery store or supermarket. Don’t forget to check your pantry before heading out to shop.
The Recipe How-To
Step 1: Cook the Bacon and Vegetables
In a large pot, cook 4 strips of bacon until crisp. Remove from the pot, crumble, and set aside.
In the same pot, melt 4 tablespoons of butter over medium heat. Add 1 small diced onion, 2 stalks of diced celery, and 2 minced garlic cloves to the pot. Cook until they’re softened for about 5 minutes.
Step 2: Make the Roux
Sprinkle 3 tablespoons flour into the pot and stir until all vegetables are coated with flour. Cook while stirring constantly for another 3 minutes.
Step 3: Add Clams and Potatoes
Pour in 2 cups clam juice, juice from the canned clams or freshly made clam juice work nicely. Add in a diced medium potato and bring it to boil over high heat. Reduce heat to low and let simmer for about 20 minutes until potatoes are tender.
Step 4: Blend
Take half of the potatoes out of the pot to blend with a stick blender until smooth.
Step 5: Simmer
Add back potatoes to soup pot with blended mixture along with additional clam juice.
Pour in one can or fresh chopped clams, bring it back up to a simmer over low heat, stirring occasionally, for around 10-15 minutes.
Add 1 teaspoon of dry dill weed, 2 bay leaves, and salt and pepper to saltiness you like. Continue cooking an additional 5 minutes.
Step 6: Add Milk or Heavy Cream & Butter
In another saucepan, scald 1 cup of milk cream on low heat until tiny bubbles form around edge of pan.
Slowly pour milk into soup, making sure not to simply plop it in all at once as this will cause curdling.
Stirring frequently, add any remaining liquid from clams and about 2 tablespoons butter.
Step 7: Serve
Serve hot with oyster crackers(quarter ounce bag per bowl) or fresh bread on top.
Substitutions and Variations
As with any recipe, there are always ways to personalize and switch things up. Here are some substitutions and variations for the Venus De Milo New England Clam Chowder recipe:
– For a vegetarian version, omit the clams and substitute vegetable broth for the clam juice. Add in extra vegetables such as carrots or corn to give it more bulk.
– If you’re not a fan of celery, swap it out for another crunchy vegetable like fennel or bell pepper.
– For a dairy-free version, substitute coconut milk or almond milk for the milk and heavy cream. This will give it a different flavor profile but will still be creamy and delicious.
– To make it spicy, add some red pepper flakes or hot sauce to taste. Be careful not to overwhelm the subtle flavors of the clams and potatoes.
– Change up the broth by using fish or chicken broth instead of clam juice. This will alter the taste slightly but is worth experimenting with.
– Use different potatoes such as sweet potatoes or Yukon golds instead of russet potatoes. This will change the texture of the soup slightly.
– Top your bowl of chowder with crumbled bacon, grated cheese, or fresh herbs like parsley or thyme for added garnish.
With these substitutions and variations, you can tailor this iconic New England dish to your taste buds while still enjoying its hearty flavor and filling qualities.
Serving and Pairing
Once you’ve prepared this hearty and savory New England clam chowder, it’s time to serve it up in style. This dish is perfect for warming up on chilly evenings, so I recommend serving it hot and fresh out of the pot. The added bonus is that your home will be filled with a comforting aroma that will make everyone’s taste buds water.
For the perfect pairing, I highly suggest going with classic oyster crackers, which add a bit of crunchiness to the creamy texture of the chowder. You can also offer additional toppings such as crumbled bacon, diced green onions or a sprinkle of dry dill weed to give your guests a customizable experience.
The Venus De Milo New England Clam Chowder recipe makes for an ideal starter or main course that can be paired with a variety of dishes depending on the occasion. If you plan on serving it at a dinner party, pair it with crusty bread and a green salad to make for a cozy and satisfying meal. It also pairs well with seafood entrees like baked stuffed lobster.
In terms of beverage pairings, I would opt for crisp beers such as IPA’s or Pale Ales. However, if you’re looking to elevate your dining experience, pairing this dish with white wine like Chardonnay or Pinot Grigio is another delightful option.
No matter how you choose to serve and pair this signature New England dish, you’re bound to impress your guests with this award-winning chowder recipe.
Make-Ahead, Storing and Reheating
This New England Clam Chowder recipe is perfect for making ahead of time or storing leftovers for future meals. To make it in advance, follow the recipe as directed and then let it cool completely to room temperature. Once cooled, simply transfer it to an airtight container and store it in the refrigerator for up to 3 days.
To reheat, simply pour the desired amount into a pot and warm it up over low-medium heat. Make sure to stir frequently to prevent any scorching at the bottom of the pot. You can also reheat individual portions in the microwave by transferring them to a microwave-safe bowl and heating on medium power in 30-second intervals until warmed through.
If you have any leftovers that you don’t plan on eating within the next few days, you can freeze them for up to 3 months. Simply let it cool completely before transferring it into a freezer-safe container or bag. When reheating from frozen, allow it to thaw in the refrigerator overnight before heating through.
When making ahead or storing leftovers, keep in mind that the consistency of the chowder may become thicker as it sits. If this happens, simply add more milk or cream when reheating until you reach your desired consistency.
With its versatility in terms of storing and reheating, this New England Clam Chowder recipe is perfect for meal prepping or serving as part of a larger feast. Impress your guests with this award-winning dish at your next winter soirée and watch as they come back for seconds (and thirds!).
Tips for Perfect Results
When it comes to making a delicious clam chowder, the recipe itself is important, but there are also some tips and tricks that can help ensure perfect results every time. Here are some helpful tips to keep in mind when making the Venus De Milo New England Clam Chowder Recipe:
1. Use Fresh Clams or Canned Clams
One of the most important components of any clam chowder is the clams themselves. For the best flavor and texture, fresh clams are recommended. However, if fresh clams aren’t available or convenient, canned clams are a great alternative.
2. Don’t Overcook the Potatoes
It’s important to cook the diced potatoes until they’re tender, but not overcooked to the point of falling apart. This will help give your chowder a nice texture and prevent it from becoming too mushy.
3. Add Flour for Thickness
Adding flour to the butter and onion mixture before adding the clam juice and milk/cream can help thicken the chowder to your liking. Just be sure to whisk the flour thoroughly to prevent lumps.
4. Season with Bay Leaves and Dry Dill Weed
Bay leaves and dry dill weed add a subtle but important flavor to clam chowder. Adding them during cooking will provide warmth and depth in taste.
5. Reheat on Low Heat
If you need to reheat leftover chowder, do so on low heat to prevent curdling or separation of ingredients.
By following these tips, you’ll be able to create a perfect Venus De Milo New England Clam Chowder every time!
Now that you have all the necessary information to make a delicious Venus De Milo New England Clam Chowder, it’s time to answer some frequently asked questions. In this section, I will answer your most pressing concerns about the recipe, so you can have a successful and enjoyable cooking experience. So, let’s dive in!
What is the thickener in New England Clam Chowder?
According to Charlie Burke, a writer for The Heart of New England, true New England chowders don’t have a heavy consistency. Instead, their broth gets its slight thickness from the natural properties of the potatoes used, along with the milk or cream added to the soup. This is a defining characteristic of authentic New England chowders. Burke’s statement was made in July 2010.
What is the best thickener for clam chowder?
Ever wondered how to thicken a sauce or soup instantly without any hassle? The solution lies in making a cornstarch slurry, which is simply a mixture of equal parts cornstarch and cold water. While stirring the slurry, make sure to scrape the bottom of the container to ensure all the cornstarch is mixed in well. Add the slurry to a low simmering or boiling liquid to thicken it quickly and effortlessly. It almost seems like magic!
What is the difference between clam chowder and New England Clam Chowder?
If you’re on the lookout for a warm and soothing dish to try, you might want to consider exploring the traditional New England chowder. This chowder, also known as Boston-style clam chowder, stands out from other regional styles due to its creamy consistency, which is brought about by the use of milk or cream. The key ingredients that make up this delicious dish include clams, pork, potatoes, onions, butter, and milk. Don’t forget to add some oyster crackers for a perfect balance of texture and flavor.
What is the famous New England chowder?
When it comes to chowder, New England clam chowder is definitely a crowd-pleaser. This famous recipe features a delicious blend of clams, onions, celery, corn, and potatoes, all tied together with the salty goodness of bacon or salt pork. It’s a classic dish that has been enjoyed by many for years.
In conclusion, if you’re looking for the very best New England clam chowder, look no further than the Venus De Milo recipe. With its rich and creamy texture, perfect balance of spices and herbs, and hearty chunks of potatoes and clams, this dish represents the pinnacle of comfort food.
Whether you’re cooking up a batch to keep warm on a chilly winter evening or serving it in your restaurant’s dining room as a show-stopping appetizer, this award-winning recipe is sure to delight all who taste it.
So next time you’re searching for a hearty and satisfying soup that packs a punch of flavor, reach for the Venus De Milo New England clam chowder recipe. Your taste buds will thank you!
Venus De Milo New England Clam Chowder Recipe
- 2 cups diced potatoes (1/2 inch dice)
- 5 cups chopped fresh surf clams
- 1 1/2 cups clam juice
- 4 ounces 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
- salt, as needed
- 2 teaspoons ground black pepper
- 3 bay leaves
- 3 teaspoons dry dill weed
- 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.
- Serve at once with crusty bread or oyster crackers.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.