1 can 51 oz chopped clams
4 slices hickory smoked bacon, minced
1 onion, finely chopped
2 tbsp flour
4 med potatoes, peeled & diced
3 cups milk or half & half
3 tbsp butter
2 tsp oregano
2 tsp dill
2 tsp dried parsley
2 bay leaves
salt & freshly ground pepper, to taste

Drain clams and reserve juice. In a stock pot, bring clam juice, potatoes, and bay leaves to a boil. Reduce heat and simmer until potatoes are tender.

In a seperate, heavy bottomed kettle, saute bacon, butter, onion, oregano, and parsley over low heat. Do not allow to brown. Add flour to make a roux and continue to cook for several minutes.

Add the hot clam stock through a strainer, a cup at a time, and whisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer.

Add the milk or half & half, black pepper, and dill weed and return to a simmer. Add salt, if needed. Serve at once with oyster crackers.