Name: Menorken Clam Chowder
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 25 to 30 servings
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

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of Ms. Anna, mother of the owner Singleton's Seafood Shack, Mayport, FL

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Menorken Clam Chowder

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