Saute bacon and onions in large kettle until onions are tender and golden. Pour off fat. To the kettle, add potatoes, salt, oregano, basil and water; let simmer until potatoes are tender, about 15 minutes. Add the clams. This is the base; make 1 quart. Next day, add to base 1 quart milk, 2 tablespoons butter, salt and freshly ground pepper to taste; heat.