Dice the onion, carrot, and potatoes into 1cm cubes. Soak the potatoes in water and drain.

Cut the bacon into 1cm strips.

Separate the clams from the canned juice.

Heat butter in a pot over medium heat. Once half melted, add the onion and sauté until translucent. Add carrot, potatoes, and bacon, then stir briefly. Add flour and mix until no longer powdery.

Add water, consomme, and the reserved clam juice. Cover and simmer on low heat for 5-6 minutes until the vegetables are tender.

Add the clams, milk, salt, and pepper. Stir and cook for 2-3 minutes until warmed through.