Ingredients
- 24 chowder clams
- 2 sized onions (finely chopped)
- 1 through blade of food grinder
- 1/4 bacon (finely diced)
- 2 c boiling water
- 3 c potatoes (diced)
- 2 tsp salt
- 1/2 tsp oregano
- 1/4 tsp basil
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.
