Melt the butter in a large heavy stock pot. Pour the eight bottles of clam juice into the pot. Add canned clams with their juice, all cans of cream of potato soup and bring to a simmer. Add the potatoes, celery, parsley and onion. Bring pot back to a simmer and cover.
In a frying pan, sauté bacon until crispy. Drain all but 2 T of bacon drippings. Add bacon and drippings to soup and stir. Reduce heat and cover. Stir every 20 minutes or turn off the heat periodically to avoid burning. Season with worcestershire and tobasco. Serves 8-10.