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Stefano's Clam Chowder
Chef Stephen Di Pietro
Stefano's Seafood, Beach Haven, NJ

Makes 7 quarts or 28 cups  

4 quarts clam juice
1 quart chopped New Jersey clams
1 pint diced onion
1 pint diced carrots
1 pint diced celery
1 pint diced potatoes

1 ½ pint crushed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Old Bay seasoning
Fresh rosemary
Fresh thyme
Fresh basil

Video Demo: Click here to view video.


Put clam juice, onions, carrots, celery and tomatoes in 10 quart stock pot and bring to a boil and simmer for 15 minutes, then add potatoes, clams and spices. Cook for 10 minutes over low heat until potatoes are tender. Make a day ahead, re-heat and enjoy with some crusty Italian bread.

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