Menorken Clam Chowder

Ingredients

• 10 ounce clam base canned
• 2.5 stalks celery chopped
• 3 bags clams chopped
• 6 ounces tony's creole seasoning 
• 6 ounces sea salt 
• 0.3 bottle hot sauce (recommended: Tabasco)
• 6 ounces juice of lemon 
• 5  onions chopped
• 2 large cans potatoes peeled undrained
• 2 large restaurant-size cans tomatoes crushed canned
• 1 gallon water salted
• 6 ounces worcestershire sauce 

Equipment

• bowl
• ladle
• pot

Directions

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