In a separate, heavy bottomed kettle, sauté 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.

Submitted by: Annie