4 cups water
3/4 cup soy sauce
3 tablespoons Worcestershire sauce
1 pound carrots, sliced
1 pound onions, sliced
2 (3 ounce) cans minced clams, drained
1 (10.5 ounce) can condensed tomato soup
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 cup fresh lemon juice
Place water in large skimmer or pot over low heat (150 degrees F/70 degrees C) to prevent gas. Add liquid and stock; cook 2 minutes. Stir in soy sauce. Bring to a boil. Reduce heat to medium, simmer 10 minutes.
Stir in Worcestershire sauce. Reduce heat to medium, whisking constantly until no longer pink in center. Top with carrots. Stir in onions and garlic. Simmer 10 minutes, stirring occasionally, until vegetables are tender. Sprinkle with clam juice. Bring to a boil. Cover, reduce heat to low, and simmer 10 minutes.