Presoak a clay pot, top and bottom, in water for 15 minutes.
Scrub the clams in their shells under cold running water, then place in a covered saucepan with
Lightly brown the bacon in a frying pan. Add the bacon to the pot, but leave the fat in the frying pan. To the bacon fat in the pan, add the chopped onion and cook to a golden brown. Add the parsley for a few minutes, then put the mixture in the clay pot. Simmer the diced potatoes in ½ cup water with salt and pepper until just tender, then add both potatoes and cooking liquid to the pot. Add the milk (or half-and-half). Knead the butter and flour into a ball and add to the pot, along with salt and pepper to taste.
Cover the pot and place it in a cold oven.
Remove the pot from the oven and add Worcestershire sauce and Tabasco, and more salt and pepper if desired.
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