NOTE: for the clams: place clams in a large pot, add about 2 cups of water (just enough to cover bottom
of pot), cover and place over high heat, team until clams open. Remove clams from pot, strain and
reserve coking liquid, Remove clams from shells, discard shells. Chop clams and reserve until needed.
Saute bacon and onions in large kettle until onions are tender and golden. Pour off fat.
To the kettle, add potatoes, salt, oregano, basil, water and clam juice; let simmer until potatoes are
tender, about 15 minutes.
Add the clams, bring to simmer.
Add 1 quart milk, salt and freshly ground pepper to taste; heat to simmer, do not boil.
Garnish with coarsely ground black pepper if desired.