Ingredients

• 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

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Instructions

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.