In this episode, our Chef Gerardo Leal highlights how our tuna tartar is made. It’s one of the consistently popular dishes on the menu, plus comes with Chef G’s own sauce. Try it at your next visit!

Opened in 1899, Hoboken’s iconic Clam Broth House is famous for its seafood — having entertained everybody from Sinatra to Brando. In this video feature, Executive Chef Gerardo Leal (Chef G) is taking you behind the scenes to New York City’s #1 fish purveyor, The Lobster Place. With fish flown in every day fresh, this is how the Clam Broth House ensures that you get the freshest seafood each time you visit our restaurant.

After 10 years as Executive Chef at Hoboken’s Dino & Harry’s, Chef Gerardo Leal (Chef G) became Executive Chef at the Clam Broth House in July 2011. He quickly revamped the menu with a surprising variety of creative and unique dishes, including the signature Steamers.

Featuring 7000 square feet including our majestic main dining room and our private Cellar Lounge as well as two full service bars and an extensive wine selection, the #1 reason for stopping by is our completely revamped lunch and dinner menu. 27-point Zagat rated Executive Chef Gerardo Leal (Chef G) has put his signature touch on a new menu full of amazing seafood dishes, while also paying tribute to classic American fare.