NEW YORK (CBSNewYork) — Trying to stay warm this winter? How about a nice bowl of Peter’s Clam Bar‘s famous clam chowder?

Owner Butch Yamali and Executive Chef Christopher Seidl stopped by to show us how to make it.

Place medium 6-8 quart soup pot on high heat

Add 4 tbsp vegetable oil, 3 cups celery, 3 cups onion, 3 cups carrots

Sauté until onions are translucent

Add 1 can crushed tomatoes

Add 6 cups Clam stock

Bring to a boil

Add 3 cups diced Idaho potatoes

Reduce to simmer

Season with salt & pepper

Cook until potatoes are tender

Add 5 cups chopped clams and juice

Bring to a boil

Add secret ingredient

Remove from heat

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