Menorken Clam Chowder

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
25 to 30 servings
Level:
Easy

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
  • 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.
Directions
  • 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.

  • Any unused portions can be frozen.


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