Cape Cod Clam Chowder
Sauté 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.