Menorken Clam Chowder

• 2 1/2 stalks celery, chopped
• 5 onions, chopped
• 1 (10-ounce) can clam base
• 6 ounces granulated garlic
• 6 ounces Tony's Creole seasoning
• 1/3 bottle hot sauce (recommended: Tabasco)
• 6 ounces Worcestershire sauce
• 6 ounces lemon juice
• 1 gallon salted water
• 2 large restaurant-size cans crushed tomatoes, at least 64 ounces
• 2 large cans undrained peeled potatoes
• 3 bags chopped clams
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1. Combine all the ingredients in a large pot, and bring to a simmer over medium heat.
2. The clams should be the last ingredient added.
3. Stir occasionally and let simmer for 2 hours.
4. Ladle into serving bowls and serve.
5. Any unused portions can be frozen.

stalks celery, onions, clam base, garlic, seasoning, hot sauce, worcestershire sauce, lemon juice, water, tomatoes, potatoes, clams, a viewer

Taken from www.foodnetwork.com/recipes/menorken-clam-chowder-recipe.html (may not work)