Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    clams -- ¥minced
   4      slices        bacon -- cut up
   4      medium        potatoes -- peeled and diced
     1/2  cup           onion -- chopped
   2 1/2  cups          milk
   1      cup           light cream -- -or-
     1/2  cup           heavy cream
   3      tablespoons   flour
     1/2  teaspoon      Worcestershire sauce
     1/2  teaspoon      oregano
     1/4  teaspoon      basil

Preparation:

Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside. In a large pot, fry bacon until crisp; remove bacon and set aside. Add reserved liquid, potatoes, and onion to fat in pan. Cook, uncovered for about 15 minutes or until potatoes are tender. Stir in clams, 2 cups of the milk, and the cream. Blend remaining 1/2 cup milk with the flour; stir into chowder. Cook and stir until bubbly. Cook one minute more. Add Worcestershire sauce, oregano, basil, salt and pepper to taste. Stir in bacon.