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 Source:
Submitted by: Recipe Group Member
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