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