Menorken Clam Chowder

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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.

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