1/4 Lb. bacon — finely diced
2 medium-sized onions — finely chopped
3 C. diced potatoes
2 Tsp. salt
1/2 Tsp. oregano
1/4 Tsp. basil
2 C. boiling water
24 chowder clams (grind liquor and all
through medium blade of food grinder)
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 table- spoons butter, salt and freshly ground pepper to taste; heat.