Venus De Milo Seafood Chowder Recipes

VENUS DE MILO NEW ENGLAND CLAM CHOWDER

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.

VENUS DE MILO SEAFOOD CHOWDER

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.

CLAMS CASINO VENUS DE MILO

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

VENUS DE MILO SOUP

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.

VENUS DE MILO SEAFOOD SCAMPI

Steps:

• In a heavy sauté pan melt 4 tablespoons of butter.
• When the butter begins to bubble add the garlic and shrimp and sauté for about a minute.
• Next add the scallops and the lobster meat and sauté until the scallops are white and firm.
• Sprinkle the flour over the seafood while tossing or stirring.
• Add the clam juice, white wine, parsley, and lemon juice and simmer for about a minute or until the liquid begins to thicken.
• Add the light cream and return to a simmer. Adjust seasoning and add the butter swirl just before serving.
• Serve over hot angel hair pasta.
• NOTE: What is a butter swirl? A butter swirl is a portion of tempered butter that is added to a sauce just before serving to enhance the flavor, texture, and appearance. A butter swirl will aid in binding a sauce and it will also introduce a sheen, which is a visually appealing. By tempered we mean butter that is at room temperature.

VENUS DE MILO SOUP

Steps:

• Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
• Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.