Venus De Milo Seafood Chowder: A Taste of Newport’s Bounty

The first time I tried a truly transcendent seafood chowder, I was judging a local cooking competition in Newport, Rhode Island. The salty air, the cries of gulls overhead, and the sheer passion radiating from the competing chefs created an atmosphere that was electric. But it was the first spoonful of this chowder that truly struck me – a creamy, briny symphony of flavors and textures that instantly transported me to the heart of New England’s coastline. I remember thinking, “This is more than just soup; it’s an experience.” That chowder, if memory serves, was very similar to this recipe from the legendary Venus de Milo restaurant.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: Approximately 3 quarts
• Dietary Type: Not specified (Contains Seafood and Dairy)

Ingredients

• 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

Equipment Needed

• Cutting board
• Knife
• Stock pot(s)
• Strainer
• Whisk

Instructions

1. Begin by preparing the seafood. Peel and devein the shrimp, then cut them into bite-sized chunks.
2. Wash the scallops thoroughly and drain them well. Excess moisture will hinder proper searing, if desired.
3. In a large stock pot, pour in the clam juice and bring it to a boil over high heat.
4. Once boiling, gently add the shrimp to the clam juice and cook until they turn pink and opaque, which should take only a few minutes. Remove the shrimp from the pot using a slotted spoon and set them aside. It’s important not to overcook the shrimp, or they will become rubbery.
5. Now, add the scallops to the same clam juice. Cook them briefly until they are just cooked through. Be careful not to overcook them, as they can become tough. Remove the scallops from the pot and set them aside with the shrimp, reserving the clam stock.
6. Cut the lobster meat into bite-sized chunks. Set aside.
7. Wash the diced potatoes, drain them thoroughly, and place them in another stock pot along with the hot, reserved clam stock.
8. Bring the potatoes to a boil, then add the bay leaves. Reduce the heat to low and simmer until the potatoes are tender, about 10-15 minutes. Be sure to check the potatoes with a fork for doneness.
9. While the potatoes are simmering, prepare the roux. In a separate stock pot, melt the butter over medium heat.
10. Add the minced onion, celery, and garlic to the melted butter and sauté until the onions become transparent and softened, approximately 5-7 minutes. Stir frequently to prevent burning.
11. Stir in the tomato puree and cook for several minutes, allowing the flavors to meld together.
12. Add the flour to the butter and onion mixture to create a roux. Cook over low heat for several minutes, stirring constantly, until the roux is smooth and light golden in color. Cooking the roux properly is crucial for thickening the chowder.
13. Gradually add the hot clam stock from the potato pot, a cup at a time, to the roux. Whisk continuously to ensure a smooth, lump-free mixture. Continue adding the clam stock until fully incorporated.
14. Add the potatoes and any remaining cooking liquid to the roux mixture and bring to a simmer.
15. Gently stir in the light cream, black pepper, and the lobster, shrimp, and scallops. Return the chowder to a simmer, being careful not to boil it, which can cause the cream to curdle.
16. Adjust the seasoning with salt to taste. Remember that clam juice is already salty, so add salt sparingly.
17. Serve immediately while hot. Garnish with fresh parsley or a sprinkle of paprika, if desired. Offer oyster crackers or crusty bread on the side for dipping.

Expert Tips & Tricks

• For an even richer flavor, use a combination of butter and bacon fat when making the roux.
• If you prefer a thicker chowder, you can add a slurry of cornstarch and water towards the end of the cooking process. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the simmering chowder until it reaches your desired consistency.
• Don’t overcook the seafood! Overcooked seafood becomes rubbery and loses its delicate flavor.
• If you’re making the chowder ahead of time, wait to add the seafood until just before serving to prevent it from becoming overcooked.
• To prevent the cream from curdling, avoid boiling the chowder after adding the light cream.
• For a vegetarian option, substitute vegetable broth for clam juice and omit the seafood. You can add other vegetables, such as corn, carrots, or zucchini, to create a hearty vegetarian chowder.

Serving & Storage Suggestions

Serve the Venus De Milo Seafood Chowder hot in bowls. Consider garnishing with a sprinkle of fresh parsley, a dash of paprika, or a drizzle of olive oil. Oyster crackers or a slice of crusty bread are classic accompaniments.

Leftover chowder should be cooled completely before being stored in an airtight container in the refrigerator. It will keep for up to 3 days. The texture may change slightly upon reheating.

Reheat gently over low heat on the stovetop, stirring frequently to prevent scorching. You can also reheat individual portions in the microwave. Freezing is not recommended, as the cream may separate and the texture of the seafood may deteriorate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	268.6 kcal	N/A
Calories from Fat	160 g	60%
Total Fat	17.8 g	27%
Saturated Fat	10.9 g	54%
Cholesterol	90.2 mg	30%
Sodium	381.4 mg	15%
Total Carbohydrate	20.9 g	6%
Dietary Fiber	1.6 g	6%
Sugars	3.8 g	15%
Protein	7.4 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Substitute the light cream with coconut milk or cashew cream for a dairy-free version. Be mindful that coconut milk will impart a slight coconut flavor.
• Gluten-Free: This recipe is naturally gluten-free as long as you use a gluten-free flour blend for the roux.
• Spicy Chowder: Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for a spicy kick.
• Lobster Focus: Double the amount of lobster meat and reduce the shrimp and scallops for a more lobster-centric chowder.
• Seasonal Seafood: Adjust the seafood based on what is fresh and available in your area. Clams, mussels, or cod can be added or substituted.

FAQs (Frequently Asked Questions)

Q: Can I use frozen seafood in this chowder?
A: Yes, frozen seafood can be used. Ensure it is fully thawed and patted dry before adding it to the chowder.

Q: How can I prevent the cream from curdling?
A: Do not boil the chowder after adding the light cream. Simmering gently will help prevent curdling.

Q: Can I make this chowder ahead of time?
A: Yes, you can make the chowder base ahead of time. Add the seafood just before serving to prevent it from becoming overcooked.

Q: Is it possible to freeze this chowder?
A: Freezing is not recommended as the cream may separate and the texture of the seafood may deteriorate.

Q: Can I use a different type of potato?
A: Yukon Gold or red potatoes work well in this chowder because they hold their shape during cooking.

Final Thoughts

Now it’s your turn to create a little bit of Newport magic in your own kitchen. Don’t be afraid to experiment with different types of seafood or add your own personal touch. Whether you’re a seasoned chef or a beginner cook, I encourage you to try this Venus De Milo Seafood Chowder recipe and share the warmth and flavors of New England with your loved ones. And if you happen to be in Rhode Island, a visit to the Venus de Milo is a must! Bon appétit!