Stefano's Jersey Clam Chowder

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 1/2 pint crushed tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Old Bay seasoning
Fresh rosemary
Fresh thyme
Fresh basil
 
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. Makes 7 quarts or 28 cups

Recipe from: Chef Stephen Di Pietro, Stefano's Seafood, Beach Haven,
NJ

Source: State of New Jersey - Department of Agriculture - Jersey
Seafood 

From: https://nj.gov/agriculture/seafood/