Prep 30 mins
Cook 30 mins
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
- 2 cups potatoes, 1/2-inch dices
- 1 cup lobster meat (about 8 ounces)
- 1 cup small sea scallops (about 8 ounces)
- 1 cup small gulf shrimp (about 8 ounces)
- 3 1⁄2 cups clam juice
- 4 ounces butter
- 1⁄2 cup flour
- 1⁄4 cup minced onion
- 1⁄4 cup minced celery
- 1 cup tomato puree
- 2 tablespoons minced garlic
- 2 1⁄2 cups light cream
- salt, as needed
- 2 teaspoons ground black pepper
- 3 bay leaves
- 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.