Venus de Milo New England Clam Chowder


  • 2 cups diced potatoes (1/2 inch dice)
  • 5 cups chopped fresh surf clams
  • 1 1/2 cups clam juice
  • 4 oz butter
  • 1/2 cup flour
  • 1/4 cup minced onion
  • 1/4 cup minced celery
  • 2 Tbsp minced garlic
  • 2 1/2 cups light cream
  • salt, as needed
  • 2 tsp 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.

Makes 12

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