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.
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 293.3, Fat 18.4, SaturatedFat 11, Cholesterol 85.5, Sodium 241.1, Carbohydrate 17.2, Fiber 1.1, Sugar 1.5, Protein 15
VENUS DE MILO SEAFOOD CHOWDER
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. This recipe is yet another first place winner at the Newport, Rhode Island Chowder Festival
Provided by quotFoodThe Way To
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Peel and de-vein the shrimp and cut into bite sized chunks.
- Wash the scallops and drain.
- Place the clam juice in a stock pot and bring to a boil.
- Cook the shrimp in the clam juice then remove and set aside.
- Do the same thing with the scallops saving the stock.
- Cut the lobster meat into bite sized chunks.
- Wash the diced potatoes, drain and place in a stock pot with the hot clam stock.
- Bring the potatoes to a boil, add the 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 tomato puree and cook for several minutes.
- 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 and bring to a simmer.
- Add the light cream, black pepper, and the lobster, shrimp, and scallops and return to a simmer.
- Adjust the seasoning.
- Serve at once with oyster crackers.
Nutrition Facts : Calories 268.6, Fat 17.8, SaturatedFat 10.9, Cholesterol 90.2, Sodium 381.4, Carbohydrate 20.9, Fiber 1.6, Sugar 3.8, Protein 7.4
NEW ENGLAND CLAM CHOWDER
This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder
Provided by Ravenseyes
Categories Chowders
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
- Remove clams from the pot and set aside to cool.
- Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
- In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
- Add clam liquor and cook till potatoes are tender.
- In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
- The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.
VENUS DE MILO NEW ENGLAND LOBSTER CASSEROLE
With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. 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.
Provided by quotFoodThe Way To
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
- In a separate saucepan melt the butter and sauté the onions until they become transparent.
- Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
- Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
- Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
- Add the white wine and simmer for an additional 10 minutes.
- Adjust seasoning with salt and pepper and remove from heat.
- Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
- Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
- Remove the casserole from the oven and brown the top under the broiler if desired.
- Serve at once.
Nutrition Facts : Calories 355.4, Fat 17.6, SaturatedFat 10.4, Cholesterol 188.9, Sodium 681.6, Carbohydrate 12.7, Fiber 0.6, Sugar 0.8, Protein 33.1
NEW ENGLAND CLAM CHOWDER
Make and share this New England Clam Chowder recipe from Food.com.
Provided by CJAY8248
Categories Chowders
Time 50m
Yield 1 pot of soup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare fresh clams by steaming in 1/4 cup fish stock until shells open, about 5 minutes. Remove with slotted spoon and cool. When cool enough, remove clams from shells and coarsely chop. If using canned clams, coarsely chop. Cook salt pork in a 4 quart saucepan over moderate heat about 3 minutes, until crisp and fat is rendered. With a slotted spoon, remove pork and discard. If using bacon, reserve for garnish. Add the onions to the pan with 1/4 cup of stock. Saute 5 minutes or until soft but not brown. Stir in potatoes and remaining fish stock and bring to a boil. Simmer, patially covered, stirring occasionally, about 10 minutes or until potatoes are tender. Remove from heat and puree about 2 cups of vegetables in a blender until smooth. Add the puree to the soup and return to the heat. Add the milk and clams and simmer 5 minutes to blend flavors. Season with salt and pepper and stir in parsley. Garnish with bacon.
Nutrition Facts : Calories 210.4, Fat 6.9, SaturatedFat 2.4, Cholesterol 20.3, Sodium 538, Carbohydrate 23.2, Fiber 2.4, Sugar 7, Protein 14
VENUS DE MILO SOUP
Fast vegetable soup with old fashioned taste. Sent to me by mom years ago. It was a big time saver while I was raising 3 boys as a single parent.
Provided by Iron Bloomers
Categories One Dish Meal
Time 35m
Yield 3 1/2 quarts, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot brown ground beef, stirring to break up.
- Drain well.
- Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
- Stir in pasta cook about 8 minutes more till pasta is done.
- This makes a fast, great-tasting soup in no time at all--freezes well.
Nutrition Facts : Calories 213.8, Fat 10.1, SaturatedFat 3.7, Cholesterol 39.7, Sodium 751.5, Carbohydrate 12.8, Fiber 2.5, Sugar 1.9, Protein 18
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