2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrots, sliced
1 stalk celery, diced
8 potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste
Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes. Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.