Recipe courtesy of Ms. Anna

Menorken Clam Chowder

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: 25 to 30 servings
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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


  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.