Venus De Milo New England Clam Chowder

Total Time
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Wash the diced potatoes, drain and place in a stock pot with the clam juice.
  2. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
  3. In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
  4. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
  5. Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
  6. Add the remaining potatoes, clams, and stock and bring to a simmer.
  7. Add the light cream, black pepper, and dill weed and return to a simmer.
  8. Adjust the seasoning.
  9. Serve at once with crusty bread or oyster crackers.


Most Helpful

Thick and tasty. I reduced the recipe and needed to make some adjustments as the chowder was very thick.

iris5555 March 26, 2010

This New England Clam Chowder is the BEST! Make it to how you like it, Thick, Med or Thin. If you want the best tasting NE Chowder do not use canned clams and do not skimp on the ingredients.

Capt Jack February 13, 2010

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